Description
These Honey Harissa Salmon Bowls combine smoky, broiled salmon, fluffy quinoa, and a refreshing herby cabbage slaw for a healthy, high-protein meal. Topped with a dollop of yogurt, this dish is quick, flavorful, and ready in under 30 minutes. Perfect for an easy dinner recipe, meal prep, or a nutrient-packed lunch!
Ingredients
For the Slaw:
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1/2 small head green cabbage, shredded (or coleslaw mix)
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4 scallions, chopped
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1/2 cup mixed soft herbs (cilantro, dill, parsley, and/or basil)
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Juice from 1 lemon
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1 tbsp olive oil
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3/4 tsp kosher salt
For the Salmon:
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2 (6 oz) salmon filets
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Kosher salt, to taste
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1 tbsp honey
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2 tsp olive oil
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1 tsp harissa spice blend (not paste)
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1/2 tsp ground cumin
For Serving:
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2 cups cooked quinoa
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1/2 cup plain yogurt
Instructions
. Prepare the Slaw:
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In a large bowl, toss together the shredded cabbage, scallions, fresh herbs, lemon juice, olive oil, and salt.
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Let sit for at least 15 minutes while you prepare the salmon.
2. Season the Salmon:
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Pat the salmon filets dry and season generously with salt.
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Drizzle with honey and olive oil, then sprinkle with harissa and cumin.
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Use your fingers to rub the seasoning evenly over the salmon.
3. Broil the Salmon:
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Line a baking sheet with foil and place the salmon on top.
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Adjust the oven rack to about 6 inches from the broiler and preheat to high broil.
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Broil for 6-8 minutes or until the salmon is cooked through. (Thicker pieces may need more time—watch closely to prevent burning.)
4. Assemble & Serve:
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Serve the harissa salmon over cooked quinoa, topped with fresh slaw and a dollop of yogurt.
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Enjoy immediately!
Notes
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Swap salmon for chicken or tofu for a variation.
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Adjust harissa level for more or less heat.
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Meal-prep friendly: Store in airtight containers for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 540 kcal
- Sugar: 10g
- Sodium: 820mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0 g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 70mg