Harissa-Honey Glazed Salmon with Pearl Couscous and Charred Lemon

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Sweet-spicy glazed salmon meets nutty pearl couscous studded with briny olives, juicy cherry tomatoes, and fresh herbs. Charred lemon wheels add a smoky, citrusy finish that makes this 35-minute dinner taste restaurant-worthy.

Nutrition Facts

Per serving (estimated) — 510 kcal · Fat 23 g · Carbs 40 g · Protein 36 g · Sodium 590 mg

Ingredients

For the salmon

• 4 skin-on salmon fillets (6 oz each)
• 2 tbsp harissa paste
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tsp lemon zest
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper

For the pearl couscous

• 1 cup pearl (Israeli) couscous
• 1 3/4 cups low-sodium chicken or vegetable broth
• 2 tbsp olive oil
• 1 small red onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 cup cherry tomatoes, halved
• 1/3 cup pitted Castelvetrano or Kalamata olives, halved
• 2 tbsp fresh flat-leaf parsley, chopped
• 1 tbsp fresh mint, chopped
• Juice of 1 lemon (about 2 tbsp)

For assembly

• 1 lemon, sliced into 1/4-inch rounds
• 1 tsp olive oil
• 2 tbsp toasted pine nuts
• Plain Greek yogurt or labneh, for serving (optional)
• Flaky sea salt, to finish

Directions

1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper and lightly grease with cooking spray.
2. In a small bowl, whisk together the harissa paste, honey, 1 tbsp olive oil, and lemon zest until smooth. Pat the salmon fillets very dry with paper towels, then season both sides with kosher salt and black pepper.
3. Place the salmon skin-side down on the prepared baking sheet, spaced 2 inches apart. Brush about two-thirds of the harissa-honey glaze over the tops and sides of the fillets, reserving the rest. Roast for 10 to 12 minutes, brushing with the reserved glaze at the 6-minute mark, until the salmon flakes easily and an instant-read thermometer inserted into the thickest part reads 140 to 145°F.
4. While the salmon roasts, heat 2 tbsp olive oil in a medium saucepan over medium heat. Add the diced red onion and a pinch of salt; cook for 3 to 4 minutes until softened and translucent. Stir in the garlic and cumin and cook for 30 seconds until fragrant.
5. Add the pearl couscous to the pan and toast, stirring frequently, for 2 to 3 minutes until the pearls turn golden and smell slightly nutty. Pour in the broth, increase heat to bring to a boil, then reduce to low, cover, and simmer for 10 to 12 minutes until the couscous is tender and the liquid is fully absorbed.
6. Meanwhile, brush both sides of the lemon rounds with 1 tsp olive oil. Heat a cast-iron skillet or grill pan over high heat until smoking hot. Lay the lemon slices in a single layer and char undisturbed for 90 seconds per side, until deeply caramelized with dark grill marks. Transfer to a plate.
7. Remove the lid from the couscous and fluff with a fork. Fold in the cherry tomatoes, olives, parsley, mint, and fresh lemon juice. Taste and adjust seasoning with salt and pepper.
8. To plate, spoon a generous bed of couscous onto each warmed plate. Top with a harissa-honey glazed salmon fillet, then arrange 1 to 2 charred lemon wheels alongside. Sprinkle with toasted pine nuts, finish with flaky sea salt, and add a small dollop of Greek yogurt if desired.

Cook’s Notes

• Pull the salmon from the oven at 140°F; carryover heat will bring it to a silky 145°F without drying it out.
• No harissa? Substitute 1 tbsp sriracha plus 1/2 tsp smoked paprika and a pinch of cumin for a similar sweet-heat profile.
• Pearl couscous holds up well to meal prep; store salmon and couscous separately in airtight containers for up to 3 days in the refrigerator.
• Swap salmon for skin-on Arctic char or steelhead trout, or use shrimp (reduce cook time to 6 to 8 minutes).
• For a fully dairy-free finish, replace the yogurt with a drizzle of tahini thinned with a splash of warm water and a squeeze of lemon.