If you’re looking to break away from the usual weeknight meals and add a bold twist to your dinner table, this Harissa Roasted Salmon is just the dish you need! Bursting with rich, smoky flavors and a touch of spice, this recipe brings together perfectly roasted salmon, hearty vegetables, and a flavorful tomato-based sauce—all served over a bed of light, fluffy gluten-free couscous.
Harissa, a North African chili paste, adds just the right amount of warmth to the dish without being overwhelming, complementing the natural richness of the salmon. Roasted eggplant and red bell peppers provide a satisfying depth of flavor, while garlic and tomato passata create a luscious, aromatic sauce that ties everything together.
Not only is this meal incredibly delicious, but it’s also packed with nutrients—omega-3s from the salmon, fiber from the veggies, and a wholesome grain base to round it all out. Plus, it comes together in under an hour, making it a great option for both busy weeknights and leisurely weekend dinners.
Get ready to turn up the heat in your kitchen and impress your taste buds with this vibrant, easy-to-make dish!
Recipe
2 eggplants, cubed
3 tbsp. olive oil, divided
salt & pepper to taste
8.5 oz. (240g) dried gluten-free couscous
4 salmon filets (approx. weight 18 oz./520g)
2 tbsp. harissa paste
2 red bell peppers, cut into chunks
2 cloves garlic, minced
2 cups (480ml) tomato passata
¾ cup (180ml) water
How to Prepare
Preheat the oven to 400°F (200°C). Line 2 baking sheets with baking paper.
Place the eggplant on one of the baking sheets and drizzle with 2 tablespoons of olive oil, season with salt and pepper and toss to coat. Place the baking sheet into the hot oven and roast for 20-25 minutes until soft. Turn midway through the cook.
In the meantime, cook the couscous according to the instructions on the packaging.
Meanwhile, place the salmon filets on the second baking sheet, skin-side down. Season to taste with salt and pepper and spread 1 tablespoon of the harissa paste over the top of the salmon. Place the salmon into the hot oven and bake for 12-15 minutes, until cooked through.
Meanwhile, heat the remaining tablespoon of olive oil in a skillet over a medium-high heat and add the red bell pepper. Cook until softened, about 4-5 mins, then add the garlic and cook for a further 1 minute.
Add the tomato passata, water, and remaining 1 tablespoon of harissa paste to the skillet. Stir and bring to a simmer, then cook for 3-4 minutes until the sauce thickens slightly. Next, stir in the roasted eggplant and season to taste with salt and pepper.
To serve, divide the couscous between 4 plates and spoon on the roasted vegetable stew, before placing the baked salmon filets on top. Serve immediately.
