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Honey Harissa Salmon with Dill and Parsley Herb Rice

Baked salmon fillets are coated in a sweet and savory honey harissa glaze seasoned with salt-free lemon pepper, garlic powder, smoked paprika, oregano, salt, and black pepper. Serve over basmati herb rice cooked with olive oil, garlic, parsley, dill, and Knorr chicken bouillon powder.
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 People

Ingredients

Ingredients

Honey Harissa Salmon

  • * 4 salmon fillets
  • * 2 tablespoons harissa paste
  • * 1 tablespoon honey
  • * 1 tablespoon olive oil
  • * ½ teaspoon garlic powder
  • * ½ teaspoon smoked paprika
  • * ¼ teaspoon dried oregano
  • * 1 teaspoon salt-free lemon pepper seasoning or to taste
  • * ½ teaspoon kosher salt or to taste
  • * ¼ teaspoon black pepper

Dill and Parsley Herb Rice

  • * 2 cups basmati rice rinsed
  • * 2 tablespoons olive oil
  • * 2 cloves garlic minced
  • * 2 tablespoons chopped fresh parsley plus more for serving
  • * 1 tablespoon chopped fresh dill
  • * 1 teaspoon Knorr chicken bouillon powder or to taste
  • * 3½ cups water

Instructions

Instructions

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
  2. In a small bowl, combine the harissa paste, honey, olive oil, garlic powder, smoked paprika, oregano, lemon pepper seasoning, kosher salt, and black pepper.
  3. Pat the salmon dry and place it on the prepared baking sheet. Brush the harissa mixture over the fillets.
  4. Bake for 10 to 15 minutes, depending on thickness, until the salmon flakes easily and reaches 145°F in the thickest part.

Stovetop method

  1. Heat the olive oil in a saucepan over medium heat. Add the garlic, parsley, and dill. Cook for about 30 seconds, until fragrant.
  2. Stir in the rinsed basmati rice and Knorr chicken bouillon powder. Add the water and bring to a boil.
  3. Cover, reduce the heat to low, and cook for 15 to 20 minutes, until the rice is tender and the water is absorbed.
  4. Remove from the heat and let rest, covered, for 5 minutes. Fluff with a fork.

Rice cooker method

  1. Rinse the basmati rice and add it to the rice cooker with the water and Knorr chicken bouillon powder.
  2. Heat the olive oil in a small skillet. Add the garlic, parsley, and dill. Cook for about 30 seconds, until fragrant.
  3. Add the herb mixture to the rice cooker and stir. Cook using the white rice setting.
  4. When the cycle finishes, let the rice rest for 5 minutes, then fluff with a fork.