Air Fried Harissa Salmon Bowl with a Lemon Garlic Tahini Dressing
I got two requests from you guys - more salmon recipes and more air fryer recipes, so here is my "Air Fried Harissa Salmon Bowl with a Lemon Garlic Tahini Dressing."
This is my first air fryer recipe because I was late to the air fryer game. I was a bit cautious at first about the concept, but as I researched I found it to be a great option for quick and healthier cooking. If the conventional oven is intimidating to you, I highly recommend the air fryer!
I've only made several salmon bowls but this one is my favorite. The combination of the harissa salmon and the lemon garlic tahini dressing is delightful and makes eating broccoli, brussel sprouts, and bell pepper, aka three less desirable vegetables, much more enjoyable.
This is going to be the bowl you make for yourself after a good workout or on a chilly, summery evening. Make this bowl, put on your favorite show you're binge watching, and have the best night in!
Let me show you how to make this recipe!
Prep time: 15 minutes (have your quinoa prepared)
Total time: 35 minutes
This recipe is dairy free, gluten free, and pescatarian.
1. 1 Wild Atlantic Salmon
2. 1-2 handfuls of arugula
3. 6 broccoli florets, chop into smaller chunks if necessary
4. 7 brussel sprouts chopped into quarters
5. ¼ green bell pepper chopped into thin strips
6. ¼ cup of quinoa (cooked) - you can follow my "how to make quinoa" recipe
7. Walnuts to garnish, crushed
8. 1 TBSP harissa
9. 3 TBSPs tahini
10. Salt, black pepper, garlic powder
11. 2 garlic cloves, minced
12. 1 lemon
13. Extra virgin olive oil
1. First, grab your piece of salmon and poke some holes in it. Lather on the harissa evenly onto the salmon then add salt and black pepper to taste. Air fry the salmon until well-cooked and the center is pink. (If you do not own an air fry, simply bake the salmon with the vegetables!)
2. While you're waiting for the salmon, have your oven preheating on 400.
3. On a baking sheet, add your broccoli, green bell pepper, and brussel sprouts. Drizzle on olive oil onto the vegetables. Season with salt, black pepper, and garlic powder. Be cautious of the salt, since the dressing will be salted. Mix the vegetables up well and bake them until crispy.
4. While the salmon and vegetables cook, prepare your dressing: in a small bowl pour in 3 TBSPs of tahini and dilute it with water. Whisk well. Now add in the juice of 1 lemon and 2 minced garlic cloves. Salt well. Whisk the dressing. You want it to be a thick and creamy consistency. Taste to see if it needs any salt or lemon.
5. Let's put the bowl together: in a serving bowl, add in arugula, the cooked quinoa, the brussel sprouts, the broccoli, and the bell peppers. Top the bowl with the salmon. Add the crushed walnuts and pour on the dressing you made.