Crispy Harissa Salmon & Whipped Pistachio Labneh Protein Plates

This recipe combines two major Pinterest food trends: harissa-glazed proteins and whipped labneh variations. The contrast of crispy, spicy salmon with cool, creamy pistachio labneh creates a restaurant-quality dish that’s surprisingly simple to make at home. With 25g of protein per serving and vibrant Mediterranean flavors, it’s a visually stunning meal that’s perfect for weeknights or entertaining.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 salmon fillets (6 oz each), skin on
• 2 tbsp harissa paste
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and black pepper
• 1 cup labneh
• 1/4 cup shelled pistachios, finely chopped
• 1 tbsp lemon zest
• 1 tsp honey
• 2 tbsp fresh dill, chopped
• 1 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 2 cups cooked freekeh or farro
• Fresh mint leaves for garnish

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Pat salmon fillets dry. In a small bowl, mix harissa paste, olive oil, smoked paprika, cumin, salt, and pepper.
3. Brush the harissa mixture evenly over the top and sides of each salmon fillet, leaving the skin side uncoated.
4. Place salmon skin-side down on the prepared baking sheet. Bake for 12–15 minutes until crispy on top and cooked through.
5. While salmon bakes, prepare whipped labneh: In a medium bowl, combine labneh, chopped pistachios, lemon zest, honey, and half the dill. Whip with a whisk until light and creamy.
6. Toss cucumber and red onion slices with a pinch of salt and remaining dill.
7. Divide cooked freekeh among four plates. Top with a scoop of whipped pistachio labneh.
8. Place baked salmon fillet next to the labneh on each plate. Arrange cucumber salad alongside.
9. Garnish with fresh mint leaves and an extra sprinkle of chopped pistachios.
10. Serve immediately with lemon wedges if desired.

Chef's Note

For extra crispy salmon, place the fillets under the broiler for the last 2 minutes of cooking. Watch closely to prevent burning.

Make-Ahead Tips

Whipped pistachio labneh can be made up to 2 days ahead. Store covered in the refrigerator.

Substitutions

Greek yogurt can replace labneh; maple syrup can substitute honey; quinoa or brown rice can stand in for freekeh.