Harissa Salmon with Tahini & Pomegranate
 
Prep time
Cook time
Total time
 
Dana:
Serves: 4 servings
Ingredients
  • 4 salmon fillets, about 5-6oz each
  • 1 Tbsp coconut oil**
  • ¼ cup harissa paste
  • ¼ cup tahini
  • 1 Tbsp lemon juice
  • 1 tsp minced garlic
  • 1 tsp sea salt, divided in half
  • Fresh ground black pepper
Directions
  1. Pat the salmon filets dry, and season on both sides with a pinch of salt and pepper. Rub 1 Tbsp of harissa into each salmon filet.
  2. Preheat the oven to broil, and heat a large cast iron skillet over high heat.
  3. **If there is no skin on the salmon, place 1 Tbsp coconut oil in the pan to melt. Place the salmon in the pan (if you have skin, skin-side down), and sear for 2 minutes. Then, pop the pan in the oven. Cook for about 4-5 minutes, until the salmon is opaque in the center and flakes easily.
  4. While the salmon is cooking, mix the tahini, lemon juice, garlic, and remaining sea salt (and a pinch of pepper, to your liking). Set aside until ready to serve.
  5. Once the salmon is cooked through, drizzle with tahini sauce and sprinkle with pomegranate seeds. I like to serve mine over an arugula salad with a little extra lemon squeezed on top!
Notes
**You won’t need the coconut oil if your salmon fillets have skin on them.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/harissa-tahini-salmon-with-pomegranate/