This incredibly delicious harissa and citrus baked salmon comes together in 20 minutes and is perfect for dinner and lunches during the busy work week!
Soooooo, I always have grandiose plans of doing meal prep on the weekends – of having everything ready to go so that during the week all I have to do is take a tupperwear container full of goodies and off to work I go. Sadly, that is not the case.
Usually it’s more of a last-minute-check-in-the-fridge-to-see-what-I can-throw-together-that’s-acceptable-for-lunch type situation.
I had recently gone to Costco (where I can never resist buying a beautiful ginormous salmon) and had some salmon that I needed to make hanging out in the fridge. It was one of those situations where it was 5:30 in the morning and I wanted to make something for lunches. I’d like to say that this (me making lunches at 5:30 in the morning) is a rarity, but it is not. I work out in the middle of nowhere, and don’t really have time to go get something for lunch, so I make/bring lunch about 99% of the time.
While I was looking in my pantry for what I could make with the salmon, I found a jar of Harissa and immediately thought back to when Heidi of Foodiecrush made chicken grilled under a brick with harissa. I had bookmarked the recipe because it looked so good, but it being 5:30 am, and the fact that I didn’t have a chicken or grill OR bricks handy, I decided to try the recipe out on the salmon. Side note – one time I did make brick chicken and it was fantastic – the adventures of trying to find a brick were hilarious, eventually one of my friends who was building a house heard that I was in search of a brick and brought one over and I came home to find it on my doormat, it was very adorable, one would never think finding a lone brick for cooking would be so hard to find lol! Anyway, I have loved Heidi’s gorgeous blog forever and even got to meet her at the Indulge Conference I went to in Portland, but this just took my love for her craft up a notch. The flavor combination was outstanding!
Harissa is a Tunisian hot chili pepper paste the main ingredients of which are roasted red peppers, serrano peppers and other hot chili peppers and spices and herbssuch as garlic paste, coriander seed, or caraway as well as some vegetable or olive oil for preservation (thanks wikipedia). I was worried it would be a little too spicy for me, so I got the mild one I found. I found it in the Moroccan section of the grocery store – right near the Indian items. It wasn’t spicy at all, so if you don’t like spicy, get the mild one. Next time I get harissa I’m going to get the ‘normal’ or spicier version because I’m starting to like dishes with a little bit of heat!
As if made for salmon, the beautiful rich flavors of the harissa with notes of citrus from the orange and lemon baked into the salmon perfectly! The best part was that the salmon (and roasted broccoli I made with it) was done in 20 minutes, AND, since it has less than 5 ingredients it makes the perfect recipe for this week’s Five Ingredient Friday!
- 1 large salmon filet the ones I get are usually around 2 lbs or 25-32oz
- 3/4 cup harissa
- 1 orange
- 1 lemon
- 3 green onions chopped (optional)
- 1 teaspoon kosher salt
- 1/2 tsp fresh cracked pepper
- Preheat oven to 350, line a baking sheet with aluminum foil and spray lightly with cooking spray.
- Pat salmon filet dry with a paper towel and place on the baking sheet.
- Sprinkle the salmon filet with salt and pepper, then spoon the harissa over the salmon - use the back of a spoon or a spatula to evenly distribute the harissa over the salmon.
- Cut the orange and lemon in half, squeeze one half of each the orange and lemon over the salmon. Slice remaining halves into slices and place on top of the salmon. Sprinkle green onions over the salmon.
- Bake for 20 minutes. Remove from oven and allow to cool for a few minutes, then slice and serve!
Recipe adapted from Foodiecrush’s recipe for chicken grilled under a brick with harissa.