Baked Salmon With Harissa and Cherry Tomatoes

Baked Salmon With Harissa and Cherry Tomatoes is a vibrant, flavor-packed dish that delivers on both simplicity and sophistication. This recipe combines succulent salmon fillets with a spicy harissa marinade, sweet cherry tomatoes, and fragrant shallots. Ready in just over 30 minutes (plus a short marinade), it’s a perfect weeknight dinner or weekend treat. The bold flavors of cumin, coriander, cilantro, and maple syrup in the marinade complement the natural richness of salmon, while the roasted tomatoes add a burst of freshness. Easy to make, visually stunning, and irresistibly delicious—this dish will quickly become a favorite in your repertoire.

Why You’ll Love This Recipe

• Flavor Explosion: Harissa adds just the right amount of heat, balanced by the sweetness of maple syrup and tomatoes.
• Effortless Elegance: Quick prep, one-dish simplicity, and results that rival your favorite bistro.
• Healthy and Wholesome: Packed with omega-3s, protein, and fresh produce.
• Customizable Heat: Adjust the harissa for mild to fiery, perfect for all spice levels.
• Feeds a Crowd: Four servings ideal for families or entertaining.

Ingredients

For the Marinade

• 1 Tbsp cumin seeds, lightly crushed
• 1 Tbsp coriander seeds, lightly crushed
• ⅓ cup finely chopped fresh cilantro (plus extra for serving)
• 3 Tbsp olive oil
• 3 Tbsp fresh lemon juice (1 large lemon)
• 4 tsp soy sauce
• 1 Tbsp tomato paste
• 1 Tbsp maple syrup
• 2–3 tsp harissa (Tunisian style), adjust to taste
• 4 garlic cloves, minced
• ¾ tsp sweet paprika
• Sea salt and black pepper, to taste

For the Salmon and Veggies

• 4 × 6 oz center‑cut, skinless salmon fillets (~1½ lb total)
• 8 oz cherry tomatoes, at room temperature
• 3 large shallots, thinly sliced
• 1 tsp olive oil
• Sea salt and black pepper, to taste

Step‑by‑Step: How to Make Baked Salmon With Harissa and Cherry Tomatoes

1. Crush the spices: Using a mortar and pestle or spice grinder, lightly crush cumin and coriander seeds. Transfer to a wide, shallow bowl or 9×13 baking dish.
2. Mix the marinade: Add cilantro, olive oil, lemon juice, soy sauce, tomato paste, maple syrup, harissa, garlic, and paprika to the crushed seeds. Add ¾ teaspoon of salt and a hearty grind of black pepper, then mix thoroughly until everything is evenly blended.
3. Marinate the salmon: Make sure each salmon fillet is thoroughly coated with the marinade mixture. Let sit at room temperature for 20 minutes or refrigerate for up to 4 hours for deeper flavor.
4. Preheat oven: Heat to 400°F (200°C).
5. Prepare the veggies: In your baking dish, toss cherry tomatoes and shallot slices with 1 tsp olive oil, a pinch of salt, and a grind of pepper.
6. Assemble the dish: Nestle the salmon fillets on top of the tomatoes and shallots. Pour any remaining marinade over everything.
7. Bake: Bake for around 22 minutes, until the salmon is tender and flakes with a fork, and the tomatoes are soft and juicy.
8. Garnish and serve: Sprinkle extra cilantro over the top and serve straight from the dish.

Helpful Tips

• Marinating time: Even a short 20-minute marinade enhances the flavor, but refrigerating for longer (up to 4 hours) deepens the taste.
• Room temperature tomatoes: Using room-temp cherry tomatoes helps them roast evenly in the oven.
• Drain excess liquid: If the dish produces too much juice, carefully spoon some off while serving to prevent soggy texture.
• Watch your oven: All ovens vary—check the salmon at 20 minutes to avoid overcooking.
• Make it ahead: Prepare the marinade and marinate salmon in the morning, then bake later in the day or evening.

Substitutions And Variations

• Alternate fish: Try sea bass, cod, or trout—adjust cooking time for thickness.
• Spice swap: Swap harissa for red curry paste or gochujang for different flavor profiles.
• Herb twists: Replace cilantro with parsley or mint for a fresher finish.
• Vegan option: Use firm tofu or cauliflower steaks marinated the same way and roast until golden.
• Add veggies: Toss in sliced zucchini, bell peppers, or red onions with tomatoes for added color and nutrition.

Storage Instructions

• Refrigerator: Keep any leftovers in a sealed container in the fridge for up to two days.
• Reheating: Gently warm salmon and veggies in a 300°F oven for 8–10 minutes or until just heated through.
• Freezing: Not recommended due to texture changes in both salmon and tomatoes. Best enjoyed fresh or refrigerated short-term.

Nutritional Information

(Approximate per 6‑oz salmon serving with tomatoes & shallots)

• Calories: ~450 kcal
• Protein: 34 g
• Total Fat: 30 g (with healthy monounsaturated fats from olive oil)
• Carbohydrates: 14 g
  • Fiber: 2 g
  • Sugars: 9 g (from tomatoes and maple syrup)
• Micronutrients:
  • Omega‑3 fatty acids (EPA/DHA)
  • Vitamin C (tomatoes, lemon juice)
  • Vitamin A (paprika, tomatoes)
  • Iron & magnesium (from seeds & herbs)

Serving Suggestions

• With sides: Fluffy couscous, lemon‑garlic quinoa, or a batch of roasted potatoes.
• Salad pairing: Crisp Mediterranean salad with cucumber, olives, feta, and red onion.
• Sauce drizzle: A squeeze of fresh lemon or a dollop of tzatziki adds brightness.
• Bread option: Serve with warm pita or crusty bread to soak up all the juices.
• Wine pairing: A zesty Sauvignon Blanc, dry rosé, or light Pinot Noir works beautifully.

Frequently Asked Questions About Baked Salmon With Harissa and Cherry Tomatoes

Q1: Can I use skin-on salmon fillets?
Yes! Simply place skin-side down in the baking dish; the skin helps protect the salmon from overcooking and lifts easily off the tooth once baked. No need to remove it in advance.

Q2: How spicy is this dish, and can I make it milder?
The heat depends on the harissa. Start with 2 tsp for mild warmth; add up to 3 tsp for more oomph. You can also choose mild harissa or reduce it further. The marinade balances spice with sweetness, so you’ll get depth without burning heat.

Q3: Can I prep this dish ahead of time?
Absolutely. Mix the marinade, coat the salmon, and refrigerate up to 4 hours before baking. Keep the tomatoes and shallots ready in the dish and pop everything into the oven when ready.

Q4: How do I know when the salmon is cooked?
You’ll know the salmon is fully cooked when it turns opaque and easily flakes apart with a fork.

Q5: Can I double or halve the recipe?
Yes! Just adjust marinade and roasting time slightly if using more or fewer fillets. A larger quantity may need an extra few minutes to cook through.

Baked Salmon With Harissa and Cherry Tomatoes

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• Author: Lisa
• Total Time: 47 minutes
• Yield: 4 servings 1x

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Description

A one-pan wonder, this Baked Salmon With Harissa and Cherry Tomatoes is full of vibrant spices, roasted veggies, and zesty herbs. It’s a flavorful, healthy meal that’s quick to prepare and perfect for busy nights.

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Ingredients

Scale 1x2x3x

• 1 tbsp cumin seeds

• 1 tbsp coriander seeds

• ⅓ cup chopped fresh cilantro (plus extra for garnish)

• 3 tbsp olive oil

• 3 tbsp lemon juice

• 4 tsp soy sauce

• 1 tbsp tomato paste

• 1 tbsp maple syrup

• 2–3 tsp harissa paste

• 4 garlic cloves, minced

• ¾ tsp sweet paprika

• Sea salt and black pepper

• 4 skinless salmon fillets (6 oz each)

• 8 oz cherry tomatoes

• 3 large shallots, thinly sliced

• 1 tsp olive oil

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Instructions

• Crush cumin and coriander seeds.

• Mix with cilantro, olive oil, lemon juice, soy sauce, tomato paste, maple syrup, harissa, garlic, paprika, salt, and pepper.

• Coat salmon fillets in marinade; let sit 20 minutes (or refrigerate up to 4 hours).

• Preheat oven to 400°F.

• Toss cherry tomatoes and shallots with oil, salt, and pepper in a baking dish.

• Place salmon on top, pour marinade over.

• Bake 22 minutes or until salmon flakes easily and tomatoes soften.

• Garnish with fresh cilantro.

Notes

Use room-temp cherry tomatoes for even roasting. Marinate ahead for more flavor. Great with couscous, potatoes, or fresh greens.

• Prep Time: 25 minutes
• Cook Time: 22 minutes

Nutrition

• Serving Size: 1 salmon fillet with veggies
• Calories: 450 kcal
• Sugar: 9 g
• Carbohydrates: 14 g
• Protein: 34 g

Conclusion

Baked Salmon With Harissa and Cherry Tomatoes offers unbeatable flavor with minimal effort, marrying spicy harissa, zesty citrus, and sweet-roasted tomatoes into a stunning, healthy dinner. Thank you for trying this dish—cooking it always brings a smile to my face! I hope it becomes a cherished weeknight staple and a crowd-pleasing showstopper. Wishing you joyful cooking, flavorful meals, and warm memories made around the table. Thanks for being part of our food-loving community—happy baking!