Golden Harissa Salmon with Citrus–Fennel Slaw
Anti-inflammatory • Heart-healthy • High-protein • Weeknight-friendly
Why this combo works
You’ve got omega-3–rich salmon, warming anti-inflammatory spices from harissa, and a bright, crunchy slaw that supports digestion and heart health. Classic technique, modern flavor—best of both worlds.
Ingredients
Harissa Salmon
4 salmon fillets (4–6 oz each, skin on or off)
2 tbsp harissa paste (adjust to heat preference)
1 tbsp olive oil
1 tbsp honey or maple syrup
1 clove garlic, grated
Zest of 1 orange or lemon
Salt & black pepper, to taste
Citrus–Fennel Slaw
1 large fennel bulb, thinly sliced (fronds reserved)
1 orange, segmented (blood orange if you want extra flair)
1 lemon, juiced
1 tbsp olive oil
1 tsp honey or maple syrup
Salt & black pepper, to taste
Optional: thinly sliced red onion or fresh parsley
Instructions
1. Prep the salmon
In a small bowl, whisk together harissa paste, olive oil, honey, garlic, and citrus zest. Season salmon lightly with salt and pepper, then brush generously with the harissa mixture.
2. Cook the salmon
Oven method:
Preheat oven to 400°F. Place salmon on a lined baking sheet and roast for 12–15 minutes, until flaky and caramelized.Pan-sear method:
Heat a skillet over medium heat with a drizzle of olive oil. Cook salmon 4–5 minutes per side, until golden and cooked through.
3. Make the slaw
In a large bowl, toss fennel, orange segments, lemon juice, olive oil, honey, salt, and pepper. Let sit 5–10 minutes to lightly soften and marinate. Finish with fennel fronds and any optional add-ins.
4. Assemble
Serve the harissa salmon warm, topped or alongside the citrus–fennel slaw. Spoon any extra citrus juices over the salmon—trust me on this.
Serving Ideas (Dietitian-approved)
Pair with quinoa, farro, or brown rice for balanced carbs
Add roasted sweet potatoes or chickpeas for extra fiber
Works beautifully for meal prep—slaw holds up surprisingly well