Dinner

June 6, 2022

Harissa Salmon and Orzo with Tahini

If you're looking for a quick weeknight dinner option, this is it! This broiled harissa salmon and orzo recipe doesn't sacrifice on flavour one bit. As per usual, it's all about the sauces. In this case, the harissa and lime marinade for the salmon and the tahini lemon dressing for the orzo and to cool things down. Its kind of a complete mash-up of flavours and cuisines, but it works so well together.

salmon and orzo

Why You'll Love This Salmon and Orzo Recipe

  • Easy to prep: there is very little prep time, so it comes together super fast.
  • Full of flavour: honestly, show me something with either harissa or tahini that I don't love?!
  • Budget friendly: high quality salmon is not cheap I know, but if you are craving for some salmon, pairing it with a budget friendly side like orzo is a great option.
  • Meal prep friendly: this dish is great served the next day, cold. Keep extra tahini dressing for adding to the orzo as it will soak up the dressing as it sits.
  • Customize it: if asparagus isn't in season or affordable, swap it out for something else, such as broccoli, cauliflower, peas or even zucchini.
salmon and orzo

How to Make this Harissa Broiled Salmon

Making this salmon and orzo dish is super simple and doesn't require much prep or cook time.

First, mix together the harissa glaze that you'll use for topping the salmon with.

harissa glaze in bowl

Next, preheat the oven to broil on high. Add the salmon to a large baking dish and top with half of the harissa.

Then toss the asparagus with a drizzle more avocado oil and season with salt and pepper. Transfer to the baking dish and scatter around the salmon. Top with lime slices.

salmon in baking dish

Broil on high for five minutes. Remove and brush the remaining harissa on top of the salmon. Place back in the oven and broil for another four to six minutes, until the salmon is cooked through to your preference. If the asparagus isn't tender enough, remove the salmon and broil the asparagus for another one to two minutes.

broiled harissa salmon

Cook your orzo while the salmon is broiling. Simply, bring a large pot of salted water to a boil and then add the orzo and cook for about eight to nine minutes. Drain and set aside.

Whisk together the tahini lemon dressing.

lemon tahini dressing in jar

Pour half of the tahini dressing over the orzo and toss so combine.

orzo with tahini dressing

When you're ready to serve, plate the orzo and top with large irregular pieces of salmon and the asparagus. Top with your garnishes (I love dill and mint) and serve with the extra tahini on the side.

Substitutions

  • Asparagus: try it with broccoli, peas, zucchini or even carrots. Pretty much any vegetable will work, the cook time may vary.
  • Less spice: use a mild harissa paste.
  • Gluten-free: use a gluten-free orzo, or another type of grain such as quinoa or rice.
  • Tahini: if you can't have tahini or don't want to use it, try just using extra virgin olive oil and lemon on the orzo.
salmon and orzo

Tips

  • Don't overcook the salmon: if you are buying sushi grade salmon (as I like to do), cook the salmon to medium. Depending on thickness, this can take eight to 11 minutes on broil. Keep an eye on it to avoid overcooking.
  • Cook the orzo ahead of time: to save time, you can cook it ahead of time. Drizzle with olive oil to keep it from sticking together as it sits.
  • Make the tahini dressing ahead: similarly you can whisk together the tahini lemon dressing as well.
  • Serving a crowd: this dish looks beautiful as the centrepiece. You don't need to fuss with it too much either, let the salmon cool slightly and then break it into large pieces for topping.
  • Harissa paste: this is the harissa paste I like to use.

Other Salmon Recipes to try

salmon and orzo

Are you ready to make this easy and delicious harissa salmon and orzo? Let's get to it!

If you make this salmon and orzo recipe please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!

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Harissa Salmon and Orzo with Tahini

This harissa glazed salmon and orzo recipe is quick and easy to make, but bursting with so much flavour.

Prep:
10
min
cook:
12
min
total:
22
min
servings:
4
Author:

Jaclyn

Ingredients

For the Harissa Salmon

  • 3 tbsp harissa paste
  • 2 tbsp avocado oil
  • 1 tbsp lime juice (plus zest from one lime)
  • 1 1/4 lb salmon (centre cut, skin removed)
  • kosher salt
  • 3/4 lb asparagus, trimmed and sliced into approx. 1 1/2" pieces
  • 1 lime, sliced thin
  • 1 1/4 cups orzo (dry)

For the Tahini dressing:

For Garnish:

  • fresh dill, chopped
  • fresh mint, chopped
Instructions

For the Harissa Salmon

  1. In a small bowl, combine the harissa paste, avocado oil, lime juice and zest and mix well.
  2. Place the salmon in a large baking dish and season with a good pinch of salt. Brush about half of the harissa mixture on the salmon, letting excess drip off into the baking dish.
  3. Toss the asparagus with a drizzle more avocado oil and season with salt and pepper. Transfer to the baking dish and scatter around the salmon. Top with lime slices.
  4. Broil on high for five minutes. Remove and brush the remaining harissa on top of the salmon. Place back in the oven and broil for another four to six minutes, until the salmon is cooked through to your preference. If the asparagus isn't tender enough, remove the salmon and broil the asparagus for another one to two minutes.
  5. Meanwhile, bring a large pot of salted water to a boil. Add the orzo and cook for eight to nine minutes. Drain and set aside.
  6. Just before serving, break the salmon into irregular pieces with a fork, it should flake right apart.

For the Tahini dressing:

  1. In a small jar or bowl, combine all ingredients, starting with 1 tbsp water and adding more as needed to thin. Shake the jar well to combine.

To assemble:

  1. Mix about half of the tahini dressing into the orzo and toss to combine.
  2. Transfer the orzo to a large serving dish.
  3. Scatter the salmon pieces and asparagus over the orzo. Garnish with dill and mint and season to taste with flaky salt.
  4. When ready to serve, drizzle more tahini over top of everything. Enjoy!

Notes

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