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Week of 3/10/25

Honey-Harissa Glazed Salmon
with rice / broccolini

Active: 20 Total: 40
Original GF Paleo Vegetarian
Honey-Harissa Glazed Salmon

We love discovering new ways to use harissa, a bright, smokey Moroccan red pepper sauce. Combined with honey and spices, it makes a quick and delicious glaze for oven-roasted salmon. (We wouldn’t blame you for trying it out on shrimp or chicken, too!)
Smarts: Harissa can be found as a prepared sauce or concentrated paste, so be sure to adjust the amount according to the type you’re using (we used prepared sauce in testing).

Tags
Dependent Meal Pairs, Air-Fryer Friendly
Proteins
Fish, non-canned
Cuisines
Middle Eastern / North African
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22

Ingredients

Metric
Servings:
4
White or Brown Rice (for 2 nights):
  • Rice, uncooked white or brown - 2 cups
Honey-Harissa Glazed Salmon:
  • Salmon fillets - 1 lb , thawed if frozen
  • Salt - 3/4 tsp
  • Cumin, ground - 1/2 tsp
  • Paprika, smoked - 1/2 tsp
  • Garlic powder - 1/4 tsp
  • Black pepper - 1/4 tsp
  • Harissa - 1/3 cup (use a mild or spicy variety according to your preference)
  • Honey - 3 Tbsp
  • Lemons - 1 , wedges
  • Foil - for roasting
Lemon-Garlic Broccolini:
  • Broccolini - 1 lb , trimmed (sub broccoli florets)
  • Garlic - 3 cloves , chopped
  • Oil, cooking - 1 Tbsp
  • Lemon juice - 2 tsp

Prep

  1. Salmon filets - Thaw if frozen and pat dry.

  2. Rice - (Makes enough for 2 nights.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)

  3. Make seasoning mix - (If prepping right before cooking, get oven heating first.) Combine salt, cumin, paprika, garlic powder, and pepper. Store in an airtight container. (Can be done up to 5 days ahead)

  4. Broccolini / Garlic - Prep as directed and store separately. (Can be done up to 5 days ahead)

  5. Make honey-harissa glaze - Stir together harissa and honey.

  6. Lemons - Prep as directed.

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Make

  1. Heat oven to 400F / 204C and set out two baking sheets. Situate oven racks in the upper and lower thirds of the oven.

  2. Toss broccolini with garlic, cooking oil, and some salt and pepper and spread out on the first baking sheet. Transfer to the lower oven rack and roast until tender and browned in spots, 20 to 25 minutes. Toss with lemon juice.

  3. While the broccolini roasts, line the second baking sheet with foil and brush with some oil or coat with cooking spray. Place salmon filets skin side down on the baking sheet and sprinkle with seasoning mix. Spoon honey-harissa glaze evenly over the salmon.

  4. Place the tray with the salmon on the upper oven rack and roast until the salmon is cooked through and flakes easily with a fork, 10 to 15 minutes, depending on thickness. Remove from the oven and squeeze half of the lemon wedges over the salmon.

  5. If rice was made ahead of time, warm it in the microwave (remember to reserve half for Tuesday’s meal).

  6. Serve salmon filets over rice with broccolini on the side and remaining lemon wedges to squeeze over everything. Enjoy!

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