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.
Preheat the oven to broil, and heat a large cast iron skillet over high heat.
**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.
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.
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/