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Harissa Salmon and Orzo with Tahini

A flavorful dish featuring harissa-coated salmon, fluffy orzo, and a creamy tahini sauce, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Healthy, Mediterranean
Calories: 475
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 4 fillets 4 salmon fillets (about 6 ounces each, skin-on for extra flavor) Opt for wild-caught for best flavor.
  • 3 tablespoons 3 tablespoons harissa paste (homemade or store-bought) Can be made from roasted red peppers, garlic, and spices.
  • 1 tablespoon 1 tablespoon olive oil (extra virgin for best quality)
  • Salt and pepper, to taste
For the Orzo
  • 1 cup 1 cup orzo pasta
  • 2 cups 2 cups vegetable or chicken broth
  • 1 tablespoon 1 tablespoon olive oil
  • 1/2 teaspoon 1/2 teaspoon salt
For the Tahini Sauce
  • 1/4 cup 1/4 cup tahini
  • 2 tablespoons 2 tablespoons lemon juice (freshly squeezed for brightness)
  • 1 tablespoon 1 tablespoon honey or maple syrup (to balance flavors)
  • 1-2 tablespoons 1-2 tablespoons water (to thin, as needed)
  • Salt, to taste
For Garnish
  • Fresh parsley or cilantro, chopped
  • Lemon wedges

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) while you prepare the ingredients.
  2. In a small bowl, mix the harissa paste with olive oil, salt, and pepper. Brush this mixture generously over the salmon fillets.
Cooking
  1. Place the salmon on a baking sheet lined with parchment paper and bake for 12-15 minutes or until the salmon is opaque and flakes easily with a fork.
  2. In a medium saucepan, bring the vegetable or chicken broth to a boil. Add the orzo and salt, then reduce heat to medium-low. Cook for about 8-10 minutes, stirring occasionally, until the orzo is tender but still al dente. Drain any excess liquid and drizzle with olive oil.
  3. In a separate bowl, whisk together the tahini, lemon juice, honey, and salt. Add water, one tablespoon at a time, until you achieve a smooth, pourable consistency.
Assembly
  1. To serve, place a scoop of orzo on each plate, top with a salmon fillet, and drizzle with tahini sauce. Garnish with fresh herbs and lemon wedges.

Notes

To make it a bowl meal, add roasted vegetables. For gluten-free, substitute orzo with quinoa or rice. For vegetarian, use grilled portobello mushrooms instead of salmon. Store leftovers in an airtight container in the fridge for up to 3 days.