Grilled Harissa Salmon with Chickpea and Herb Salad
Charred harissa-spiced salmon paired with a refreshing chickpea salad tossed with fresh herbs and lemon for a balanced, vibrant dish. This mediterranean-inspired grilling (gluten free) ready in about 27 minutes pairs (6 oz each) salmon fillets, harissa paste, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (6 oz each) salmon fillets
- 2 tbsp harissa paste
- 2 tbsp olive oil
- 1 can (15 oz), drained and rinsed canned chickpeas
- 1 medium, diced cucumber
- 1 cup halved cherry tomatoes
- 1/4 cup finely chopped red onion
- 1/3 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 3 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat grill to medium-high heat. In a small bowl, combine 2 tbsp harissa paste and 1 tbsp olive oil, spreading the mixture evenly over 4 salmon fillets.
- Step 2: Grill the salmon fillets skin-side down for 5-6 minutes, then flip and grill for another 3-4 minutes until cooked through and slightly charred.
- Step 3: Meanwhile, in a large bowl, combine 1 can (15 oz) drained chickpeas, 1 medium diced cucumber, 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, 1/3 cup chopped fresh parsley, and 1/4 cup chopped fresh mint.
- Step 4: Dress the salad with 2 tbsp olive oil, 3 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Toss gently to combine.
- Step 5: Serve the grilled harissa salmon on a bed of the chickpea and herb salad while still warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Harissa Salmon with Chickpea and Herb Salad take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Harissa Salmon with Chickpea and Herb Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) salmon fillets from drying out.
Can I substitute ingredients in Grilled Harissa Salmon with Chickpea and Herb Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Harissa Salmon with Chickpea and Herb Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Grilled Harissa Salmon with Chickpea and Herb Salad gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
