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
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1 tbsp cumin seeds
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1 tbsp coriander seeds
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⅓ cup chopped fresh cilantro (plus extra for garnish)
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3 tbsp olive oil
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3 tbsp lemon juice
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4 tsp soy sauce
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1 tbsp tomato paste
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1 tbsp maple syrup
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2–3 tsp harissa paste
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4 garlic cloves, minced
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¾ tsp sweet paprika
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Sea salt and black pepper
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4 skinless salmon fillets (6 oz each)
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8 oz cherry tomatoes
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3 large shallots, thinly sliced
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1 tsp olive oil
Instructions
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Crush cumin and coriander seeds.
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Mix with cilantro, olive oil, lemon juice, soy sauce, tomato paste, maple syrup, harissa, garlic, paprika, salt, and pepper.
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Coat salmon fillets in marinade; let sit 20 minutes (or refrigerate up to 4 hours).
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Preheat oven to 400°F.
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Toss cherry tomatoes and shallots with oil, salt, and pepper in a baking dish.
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Place salmon on top, pour marinade over.
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Bake 22 minutes or until salmon flakes easily and tomatoes soften.
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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.
Nutrition
- Serving Size: 1 salmon fillet with veggies
- Calories: 450 kcal
- Sugar: 9 g
- Carbohydrates: 14 g
- Protein: 34 g