Made with AI
Spicy Harissa Lemon Salmon Quinoa Salad
40 min 575 kcal per serving Easy
Ingredients
4 Servings
- Raw skinless salmon fillets1200 g
- Dry quinoa320 g
- Water640 ml
- Cucumber, diced600 g
- Cherry tomatoes, halved600 g
- Baby spinach240 g
- Extra-virgin olive oil60 ml
- Fresh lemon juice180 ml
- Halal-certified harissa paste80 g
- Fresh parsley and mint, chopped80 g
Instructions
- 1
Rinse the quinoa thoroughly under cold running water using a fine-mesh sieve.
- 2
Place the rinsed quinoa and 640 ml water in a saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes, or until the water has been absorbed.
- 3
Remove the saucepan from the heat and leave the quinoa covered for 5 minutes. Fluff it with a fork, spread it on a tray or large plate, and allow it to cool.
- 4
Preheat the oven to 200°C (400°F). Line a large baking tray with parchment paper.
- 5
In a bowl, whisk together the olive oil, lemon juice, and harissa paste until evenly combined.
- 6
Arrange the salmon fillets on the prepared tray. Brush them generously with approximately half of the harissa-lemon mixture.
- 7
Bake the salmon for 12–16 minutes, depending on thickness, until it flakes easily and reaches an internal temperature of 63°C (145°F). Let it rest for 5 minutes, then break it into large pieces.
- 8
Place the cooled quinoa, diced cucumber, halved cherry tomatoes, baby spinach, parsley, and mint in a large serving bowl.
