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.
Ingredients
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
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