Smoky Harissa Salmon with Roasted Vegetables

By AislePrompt Editorial · Published 2026-07-14 · Updated 2026-07-14

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant Mediterranean dish featuring tender salmon glazed with harissa and served alongside charred bell peppers and eggplant. This Mediterranean-inspired seafood recipe (gluten-free, low-carb), ready in about 55 minutes, pairs salmon fillets, bell peppers, eggplant 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 low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.

Prep: 20 min Cook: 35 min Serves 4 Mediterranean cuisine 420 cal/serving

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Ingredients

4 (6 oz each) salmon fillets
2 (red and yellow, cut into 1-inch strips) bell peppers
1 (medium, cubed) eggplant
3 tbsp olive oil
2 tbsp harissa paste
1 (zest and juice) lemon
3 cloves (minced) garlic
1 tsp (fresh, chopped) thyme
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F. Toss bell peppers, eggplant, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 25 minutes until tender and charred.
Step 2: In a small bowl, mix harissa paste, lemon zest, lemon juice, minced garlic, thyme, and remaining 2 tbsp olive oil. Brush this glaze evenly over salmon fillets.
Step 3: Place salmon on a second baking sheet lined with parchment paper. Bake for 12-15 minutes until flaky and golden. Serve immediately with roasted vegetables.