Honey-Harissa Baked Salmon with Dill Rice

5 from 15 votes

Honey-Harissa Baked Salmon with Dill Rice

Honey-Harissa Baked Salmon with Dill Rice is a restaurant-quality meal ready in just over 30 minutes. Serve with sautéed veggies or a side salad for a healthy, flavorful dinner.

Prep Time15

Cook Time20

Total Time35

Course: Dinner

Cuisine: African, American

Diet: Gluten Free

Servings: people

Author: Jamie Vespa MS, RD

Equipment

Medium Saucepan with Lid
Rimmed baking sheet

Ingredients

Dill Rice

1 cup uncooked long-grain white rice, such as Basmati or Jasmine
2 Tbsp. butter
1/2 tsp. kosher salt
1/4 cup finely chopped fresh dill (fronds and stems)
2 to 3 Tbsp. pine nuts (optional)

Honey-Harissa Salmon

1 (1.25-1.5 lb.) skin-on salmon fillet
2 Tbsp. harissa (such as Mina brand)
1 Tbsp. honey
1 Tbsp. extra-virgin olive oil
2 garlic cloves, minced
1/2 tsp. ground cumin
1/2 tsp. kosher salt
1/4 tsp. black pepper
Fresh chopped parsley for serving (optional)
Juice of 1 lemon for serving

Suggested Side Dish

Perfect Sauteed Broccoli

Instructions

Preheat oven to 375ºF.
Prepare Dill Rice: Combine rice, 1 1/2 cups water, butter, and 1/2 tsp. salt in a medium saucepan. Bring mixture to a boil, reduce heat to low, cover and gently simmer for 15 minutes, or until rice is tender. Stir in fresh dill and pine nuts (if using) and let sit, covered, off heat for 10 minutes to steam the grains. Season with extra salt, if needed.
Prepare Honey-Harissa Salmon: While the rice cooks, begin preparing salmon. In a small bowl, combine harissa, honey, olive oil, garlic, and cumin; mix to combine.
Place salmon on a foil-lined rimmed baking sheet. Season salmon flesh with salt and pepper. Spoon most of the honey-harissa mixture over flesh of salmon, reserving about 1 Tbsp. to spoon on at the end.
Bake salmon on the center rack for 12 to 15 minutes, depending on the thickness of your fillet. Salmon is done when the center easily flakes with a fork. Broil for an additional 2 minutes to help caramelize the glaze.
Remove salmon from oven and spoon any remaining honey-harissa sauce overtop. Garnish with fresh chopped parsley, if desired. Serve salmon with Dill Rice, and spritz fresh lemon juice over everything before serving.

Notes

*I love serving this dish with a dollop of homemade or store-bought tzatziki. A simple garlic aioli is also a nice touch on the salmon.

To Store. Refrigerate leftover salmon and rice in separate storage containers for up to 3 days.
To Reheat. Gently rewarm salmon in a skillet on the stovetop over medium heat. You can nook the rice in the microwave until warm.
To Freeze. Freeze leftover salmon and rice in an airtight freezer-safe storage container for up to 2 months. Let thaw overnight in the refrigerator before reheating.

Nutrition