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!
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.
Tried this recipe?Let us know how it was!