These harissa honey salmon bowls are the perfect easy and healthy weeknight meal! Loaded with flavor and feel good ingredients.
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PrintHarissa Honey Salmon Bowls
- Yield: 2 servings 1x
Ingredients
Crispy air fried chickpeas
1 (15 oz) can chickpeas, drained and rinsed
1 tbsp olive oil
1/2 tsp salt
pinch of black pepper
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/2 tsp cumin
Harissa honey salmon bites
1 lb. center cut salmon, skin removed, cut into cubes
salt and pepper to taste
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/4 tsp cumin
2 tbsp olive oil, divided
2 tbsp harissa paste
1 & 1/2 tbsp honey
Bowls
1 cup cooked rice of choice
crumbled feta to taste
2 Persian cucumbers, chopped
1 cup cherry tomatoes, halved
1 tbsp chopped dill
lemon wedges for serving
a scoop or 2 of tzatziki, optional
Instructions
Dry the chickpeas very well with a paper towel then toss them in a bowl with olive oil and seasonings.
Air fry at 380 degrees F for 18-20 minutes, tossing about every 5 minutes. They should be crispy when finished cooking. Set aside until ready to assemble the bowls.
Season the salmon pieces with salt, pepper, garlic powder, smoked paprika and cumin.
In a small mixing bowl combine 1 tbsp olive oil, harissa paste and honey. Mix well. Set aside.
Heat a large skillet over medium heat and add olive oil. Once heated, add the salmon pieces in a single layer. Cook for about 8-10 minutes, turning on each side so they are evenly cooked on all sides. Cook time will depend on how big the salmon pieces are so just keep and eye on them.
Reduce heat to medium low and add the harissa sauce and let cook for an additonal 2 minutes. Coating the salmon bites in the sauce.
Assemble your bowls by evenly distributing the rice, crispy chickpeas, salmon bites, feta, cucumbers, tomatoes, dill and tzatziki (if you are adding it) and lemon wedges. Make sure to spoon on any extra harissa sauce from the pan.
Serve and enjoy!
