Harissa Honey Salmon Bowls
In these irresistible Harissa Honey Salmon Bowls, you get the perfect balance of spice, sweetness, and salty tang, and the best texture combination of creamy, crunchy, and crispy. They’re super easy to make and come together in 20 minutes, which is why I make them so often!
There are plenty of easy salmon bowl recipes online, but this one layers flavors and textures in a way that feels fresh. We pair simple harissa-glazed salmon bites with crisped artichokes on one single pan in the oven (a similar cooking method to my Blackened Baked Salmon Bites). The peppery arugula has the most simple dressing (if you can even call it that!): a drizzle of extra virgin olive oil, a squeeze of lemon juice, and a handful of crumbled feta and that’s it! The result is a dish that feels light but still satisfying, with the kind of depth you’d expect at a restaurant.
If you want a more hearty meal, or looking for ways to add more protein/fiber, these bowls are great with a scoop of quinoa/farro, or you can add chickpeas to the sheet tray to bake up.
Other simple recipes I find myself making often are my Mediterranean Turkey Meatball Bowls, and the Viral One Pan Baked Dumplings.
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Why you’ll love this recipe
- Balanced flavors – The spicy kick of harissa is mellowed by the tangy feta and sweet honey for an irresistible flavor combination
- Simple yet impressive – With just a handful of healthy ingredients, this dish feels dinner-party worthy without being complicated.
- Convenience – The salmon and artichokes roast together, and the “dressing” over the arugula can be mixed together on top of the greens, minimizing cleanup.
- Nutritious and satisfying – Loaded with protein, greens, and healthy fats, this bowl is as wholesome as it is delicious.
- Flexible and customizable – Easily swap the greens, add grains, or roast chickpeas alongside the salmon for extra substance.
Ingredients
- Salmon – The star of the dish; its richness pairs beautifully with bold harissa.
- Harissa paste – A North African chili paste that brings smoky heat and complexity. I use this one which you can find online or at your local grocery store. Trader Joe’s also sells a version. It’s a light heat!
- Artichoke hearts – Roasting makes them golden and crisp, and their natural tang goes well with the feta too. I like Trader Joe’s canned artichokes the best!.
- Honey – Balances the spice-filled harissa, salty feta, and briny artichokes.
- Spices – Paprika adds a mild smoky depth, garlic powder gives a savory note
- Arugula – Peppery greens that provide freshness and crunch
- Lemon – Brightens the salad dressing and cuts through richness.
- Extra virgin olive oil – Use a high quality one if you have it!
- Feta cheese – Adds creaminess and a salty pop to balance the spicy salmon.
See recipe card for quantities.
How to make harissa honey salmon bowls
- Marinade salmon in harissa and spices. Roast artichokes at 400F for 10 minutes, then add the salmon.
- Roast salmon and artichokes for 10 more minutes. Option to finish under the broiler for 1-2 minutes.
- Meanwhile, toss arugula, crumbled feta, a squeeze of lemon juice, and a drizzle of extra virgin olive oil together.
- Plate arugula salad first, then top with artichokes and salmon, then finish with more crumbled feta and some honey.
Substitutions and variations
- Add beans – Add chickpeas or any other white beans to the sheet tray to roast up. I like marinating and cooking them along with the salmon, adding an extra tablespoon of harissa.
- Add a grain – Serve with a scoop of quinoa, rice, farro, bulgar… you name it!
- Other veggies – You can add sliced zucchini or chopped broccoli florets alongside or instead of the artichokes
Storing harissa honey salmon bowls
This dish is best served day-of. For leftovers, store in the fridge for up to 3 days, ideally with the salmon/artichokes separate from the arugula. Reheat the salmon and artichokes in the microwave, or eat the whole dish cold.
Store leftover harissa in the fridge for about a month. You can use it to make Harissa Lamb Meatballs and Veggie Orzo! (Any ground meat should work as a substitute.)
Rate this recipe
If you made these harissa honey salmon bowls, I’d love to know how they turned out! Leave a star rating and comment below. Snag a picture and post it to Instagram or TikTok and tag me @snackingemily – I love seeing your creations!
Harissa Honey Salmon Bowls
Ingredients
For Roasting
- 1 can artichoke hearts drained and sliced
- 2 teaspoon olive oil
- 1 lb salmon cut into cubes
- 3 tablespoon harissa paste
- 1 tablespoon honey
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- Kosher salt and black pepper
For the Salad
- 6 cups arugula
- 1 lemon juiced
- 2 tablespoon extra virgin olive oil
- ½ cup feta crumbled
- 1 tablespoon honey
Instructions
- Preheat and prep: Heat the oven to 400°F and line a baking sheet with parchment. In a bowl, combine the salmon cubes with harissa paste, honey, paprika, garlic powder, and kosher salt. Toss until the salmon is well coated.
- Roast: Pat the artichoke hearts dry with a towel, slice into halves or quarters, then toss with olive oil, salt, and pepper. Spread on one half of the baking sheet and roast for 10 minutes. Remove the baking sheet, spread the salmon cubes on the empty half, arranging larger chunks towards the back. Roast for 10 more minutes, with an optional 1–2 minute broil for extra crispness.
- Prepare the salad: While the salmon and artichokes cook, prep the salad. In a large mixing bowl, whisk together lemon juice and extra virgin olive oil. Add arugula, toss to coat, then toss in crumbled feta.
- Assemble the bowls: Divide the salad between plates or shallow bowls, top with roasted salmon and artichokes, and finish with a few pinches more of crumbled feta and a drizzle of honey.
