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Seattle's Finest Seafood
Harissa Salmon with Roasted Winter Veggies: Two ways
  • Meal Type: Lunch, Dinner
  • Course: Entrée
  • Serving: 1-2
  • Total Prep Time: 45m

Delicious Seafood Recipe

Harissa Salmon with Roasted Winter Veggies: Two ways


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Recipe by 10 Day Health Challenge.


  • 1 small kabocha squash (1 ½ - 2 lbs.)
  • 1 cup Brussels sprouts, halved
  • 1 bunch broccolini
  • 8-10 oz. salmon (2 fillets)
  • 3 Tbs. harissa paste, divided
  • 1 Tbs. honey
  • Juice of half a lime
  • ½ cup brown rice or quinoa
  • ¼ cup coconut milk
  • 1 cup of chopped kale
  • Garnishes: chopped cilantro and pumpkin seeds

Preparation for Dinner:

  1. Prepare the squash by cutting it into eight wedges and removing the seeds. There’s no need to skin kabocha squash, as it’s edible and fiber-rich. Place the wedges on a large baking sheet lined with parchment lined and bake for 25 minutes at 400.
  2. Cut off the bottom two inches of the broccolini stems, then cut in half.
  3. Make the the harissa marinade: combine 2 Tbs. of harissa with honey and lime juice. Brush the salmon pieces with ½ of the harissa marinade and toss the Brussels sprouts and broccolini in the other half. Place the salmon in a small baking dish.
  4. 10 minutes through roasting the squash, turn up oven temperature to 425, push the squash to one side of the baking sheet and add the broccolini and Brussels sprouts to the other side. Continue roasting for 15 minutes, tossing the veggies once more after about 10 minutes. Veggies are done with easily pierced with a fork and starting to brown. Remove from oven.
  5. Turn the oven to broil and cook the salmon for 8 minutes, about five inches from the broiler.
  6. For dinner, enjoy 1 piece of salmon with half of the Brussels sprouts, half of the broccolini, and a few wedges of squash.

Directions for tomorrow’s lunch (either prepare the night before or make the next day):

  1. Combine ½ cup of brown rice or quinoa with 1 cup of water. Bring to a boil and let simmer on low for 20 minutes, or until the grain is cooked and al dente.
  2. In a small saucepan, combine the harissa, coconut milk, and ¼ cup of water. Bring to a boil and reduce to a low simmer.
  3. Cut a few wedges of squash and salmon into cubes. Add to the saucepan, along with the kale and leftover broccolini and Brussels sprouts. Cover and simmer until everything is heated, about 5 min. Serve over ½ cup cooked grain and top with chopped cilantro and pumpkin seeds.

Serves 1, with enough for two meals

Recipe by 10 Day Health Challenge.

Recipe photo by Rosa Delgado.

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