Roasted Harissa Salmon with Paprika Potatoes and Brussel Sprouts
A spicy pepper sauce for roasted salmon served with sweet potatoes, brussels sprouts, onion, and red bell peppers tossed in a paprika spice mixture.
Servings 2
Calories: 487.72kcal
Ingredients
Roasted Paprika Potatoes and Brussels Sprouts
- 8 Brussels sprouts halved and soaked
- 1 medium sweet potato large sticks
- ½ medium red bell pepper large slices
- ¼ medium onion large slices
- 1 tablespoon avocado oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper chili flakes
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Harissa Salmon
- 8 ounces of salmon fillets
- 1 tablespoon avocado oil
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 tablespoon harissa sauce heaping tablespoons
- ½ teaspoon dried oregano
- 1 tablespoon sliced kalamata olives
- 4 grape tomatoes sliced
Optional Garnishes
- 1 lemon tips cut off, halved and seeded
- 1 tablespoon parsley leaves washed, dried, and chopped fine
Equipment
- Air Fryer Can also use an oven if an air fryer is not available.
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Prep the Vegetables: In a large mixing bowl, combine the brussels sprouts, sweet potato, red bell pepper, and onions. Add the avocado oil, smoked paprika, dried oregano, kosher salt, ground black pepper, red pepper chili flakes, garlic powder, and onion powder; combine well and set aside.
- Prep the Fish: On a cutting board for raw fish, brush salmon with avocado oil, season it with salt and pepper, and set aside.
- Prep Harissa Olive Tomato Mixture: In a small mixing bowl, combine the harissa sauce with oregano, kalamata olives, and grape tomatoes, and set aside. Note that salt is not added to this paste mixture because the harissa sauce is already seasoned, and the kalamata olives are already salty.
- Set Air Fryer: Preheat the air fryer to 400 degrees Fahrenheit with the cooking timer for 15 minutes. When the air fryer is ready, add the vegetable mix.
- When there are only 8 minutes left, add the avocado oil brushed fish and spoon on the harissa olives tomato mixture on top of the fish, and close immediately to continue cooking.
- Serve: To plate, scoop the vegetables onto one side of the plate and lay the cooked salmon on the other side. Garnish with the halved lemon and sprinkle on the chopped parsley.
- To eat, squeeze the lemon juices onto the fish.
Video
Nutrition
Calories: 487.72kcal | Carbohydrates: 46.2g | Protein: 29.29g | Fat: 22.78g | Saturated Fat: 2.98g | Cholesterol: 62.37mg | Sodium: 1378.3mg | Fiber: 11.07g | Sugar: 13.71g
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