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.

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.

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.

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.

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.

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.

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

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.

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 Tacos with Mango Salsa
• Sweet and Spicy Broiled Salmon
• Healthy Salmon Burgers with Wasabi Aioli
• Smoked Salmon Dip
• Slow Roasted Salmon and Fennel
• Jerk Salmon Skewers with Mango Coleslaw

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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