Crispy Harissa Salmon Power Bowls with Whipped Lemon-Pistachio Feta

A vibrant, nutrient-packed power bowl is currently exploding on Pinterest as the ultimate high-protein, easy weeknight dinner. This recipe layers crispy harissa-glazed salmon over a bed of fluffy quinoa with crunchy roasted chickpeas and garlic-sautéed kale. The real star is the whipped lemon-pistachio feta, a creamy, tangy topping that ties everything together with just 10 minutes of hands-on prep.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb (450g) skinless salmon filets, cut into 1-inch cubes
• 2 tbsp harissa paste
• 1 tbsp olive oil
• 1 tsp maple syrup
• 1 (15 oz) can chickpeas, rinsed and dried
• 1 tsp smoked paprika
• 1 cup uncooked quinoa
• 4 cups chopped lacinato kale
• 2 cloves garlic, minced
• Juice of 1 lemon
• 4 oz (115g) feta cheese
• ¼ cup plain Greek yogurt
• 2 tbsp shelled pistachios, finely chopped
• Salt and black pepper to taste
• Fresh mint or parsley for garnish

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a bowl, toss salmon cubes with harissa paste, olive oil, maple syrup, and a pinch of salt until evenly coated.
3. Spread chickpeas on one half of the baking sheet; drizzle with 1 tsp oil and smoked paprika. Place salmon on the other half. Roast for 12-15 minutes until salmon is cooked through and chickpeas are crispy.
4. Meanwhile, cook quinoa according to package directions.
5. Heat a skillet over medium. Sauté garlic in 1 tsp oil until fragrant, about 30 seconds. Add kale and a splash of water; cook until wilted, 3-4 minutes.
6. In a food processor, blend feta, Greek yogurt, lemon juice, and pistachios until smooth and whipped, about 1 minute.
7. To assemble bowls, divide quinoa among four bowls. Top with garlicky kale, crispy chickpeas, and harissa salmon.
8. Dollop whipped lemon-pistachio feta over each bowl.
9. Garnish with fresh herbs and extra chopped pistachios if desired.
10. Serve immediately while salmon is warm and crispy.

Chef's Note

For extra-crispy chickpeas, pat them completely dry with a paper towel before seasoning and roasting. This ensures maximum crunch!

Make-Ahead Tips

Whipped feta can be made 2 days ahead and stored in an airtight container in the fridge. Salmon and chickpeas are best enjoyed fresh.

Substitutions

Use any firm white fish for salmon; swap quinoa for cauliflower rice; replace feta with whipped cottage cheese for lower fat.