Harissa Roasted Salmon with Lemon Asparagus
This true one-pan meal comes together in minutes, making it perfect for a busy weeknight dinner.
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For more about this recipe: Harissa Roasted Salmon
2 Tbs. olive or melted coconut oil, divided
2 tsp. harissa paste, or to taste
2 Tbs. honey
2 10-oz. salmon steaks
1 lb. female asparagus (the thicker ones), trimmed and sliced into 2-inch pieces
¼ tsp. salt
¼ tsp. black pepper
1 lemon, quartered
1/4 cup chopped fresh cilantro, optional
Preheat oven to 400°F. Line shallow roasting pan with foil, and set aside.
In small bowl, mix together 1 tsp. oil, harissa paste, and honey. Brush fish all over with harissa mixture, and place on one half of prepared pan.
In medium bowl, toss asparagus with remaining oil, salt, and pepper, and arrange on other half of roasting pan. Nestle lemon quarters among filets and asparagus.
Roast 10–12 minutes, or until fish is just cooked through. To serve, divide each filet in half, and remove center bones (and skin, if desired), add ¼ of asparagus and ¼ roasted lemon, and garnish with cilantro, if using.
- Calories 290
- Carbohydrate Content 15 g
- Cholesterol Content 80 mg
- Fat Content 12 g
- Fiber Content 3 g
- Protein Content 31 g
- Saturated Fat Content 1.5 g
- Sodium Content 220 mg
- Sugar Content 11 g