Harissa Honey Glazed Salmon with Spring Vegetables: A Bold and Healthy May Delight

Harissa Honey Glazed Salmon with Spring Vegetable Quinoa: A Bold and Healthy May Delight

Looking for a meal that’s packed with flavor, nutrients, and trendy appeal? This Harissa Honey Glazed Salmon with Spring Vegetable Quinoa is the perfect recipe for a satisfying and healthy May dinner. At Renew Med and Spa , we believe in making healthy eating delicious and exciting, and this dish delivers both bold taste and essential nutrition.

Why Harissa and Honey Make a Perfect Glaze

Harissa, a North African chili paste, brings a smoky, spicy kick that pairs beautifully with the natural sweetness of honey. When brushed over salmon and roasted, this combination creates a caramelized glaze that’s rich in flavor and nutrients. It’s the perfect way to enjoy a healthy meal without sacrificing taste.

Ingredients

For the Salmon:

• 4 salmon fillets (6 oz each)
• 2 tablespoons harissa paste
• 2 tablespoons honey
• 1 tablespoon olive oil
• Salt and pepper to taste
• Lemon wedges for serving

For the Spring Vegetable Quinoa:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 cup asparagus, cut into 1-inch pieces
• 1/2 cup peas (fresh or frozen)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup chopped fresh herbs (parsley, mint, or basil)
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

For the Salmon:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, whisk together the harissa paste, honey, and olive oil.
3. Season the salmon fillets with salt and pepper, then brush the harissa honey glaze over each fillet.
4. Place the salmon on the baking sheet and roast for 12-15 minutes, until the salmon is cooked through and the glaze is caramelized.

For the Quinoa:

1. In a medium saucepan, bring the vegetable broth or water to a boil. Add the rinsed quinoa, reduce heat, cover, and simmer for 15 minutes or until the quinoa is tender and the liquid is absorbed.
2. In the last 5 minutes of cooking, add the asparagus and peas to the pot to steam with the quinoa.
3. Remove from heat, fluff the quinoa with a fork, and stir in the cherry tomatoes, fresh herbs, lemon juice, olive oil, salt, and pepper.

Nutritional Benefits

This dish is rich in omega-3 fatty acids from the salmon, which support heart health and reduce inflammation. Quinoa is a complete protein and a great source of fiber. The spring vegetables add vitamins, minerals, and antioxidants, making this a balanced, nutrient-dense meal.