Harissa Salmon & Brown Rice Bowls with Lemon-Tahini
Smoky harissa-glazed salmon roasted with broccoli and carrots, served over brown rice with a creamy lemon-tahini drizzle. Gluten-free and dairy-free.
Ingredients
- 4 (5 oz) Salmon fillets
- 2 tbsp Harissa paste
- 1 tbsp Extra-virgin olive oil
- 1 cup Brown rice
- 3 cups Broccoli florets
- 2 Carrots, sliced
- 2 tbsp Tahini
- 1 Lemon
Directions
- Cook brown rice according to the package.
- Heat oven to 425°F. Toss broccoli and carrots with the oil and salt; roast 10 minutes.
- Brush salmon with harissa, add to the pan and roast 10 to 12 minutes more until it flakes.
- Whisk tahini with lemon juice, a pinch of salt and water until drizzly. Build bowls and drizzle. To pack: cool, divide into 4 microwave-safe containers and refrigerate up to 4 days. At work, microwave covered 2 to 3 minutes, stirring halfway, until steaming hot.
Calorie breakdown
Salmon 295 · brown rice 170 · tahini 45 · olive oil 30 · broccoli 23 · carrots 13 · harissa 10 · lemon 4
💡 Lighter tip: Reheated salmon stays moist if you microwave it at half power.
Helpful for this recipe
Harissa pasteShop on Amazon →TahiniShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →