Harissa Salmon Bowl with Mango and Avocado Salsa

Name: Harissa Salmon Bowl with Mango and Avocado Salsa
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: American, African
Ingredients: 100g red onion, finely sliced; 1 lime, juiced; 1 chickpeas (can), drained and rinsed; 280g salmon fillets, cut into 2 cm pieces; 2 tbsp harissa paste; 2 tbsp olive oil; 200g mango, diced; 1 avocado, diced; 15g coriander, finely chopped; 1 lime, zest and juice; 150g wholegrain rice (cooked)

7 steps

Prep:15minCook:22min

Rice swaps: bulgur wheat (cooked), quinoa (cooked)

Updated at: Sat, 12 Sep 2026 11:48:30 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories831.3 kcal (42%)

Total Fat43.4 g (62%)

Carbs74.2 g (29%)

Sugars18.2 g (20%)

Protein42.3 g (85%)

Sodium708.9 mg (35%)

Fiber20.3 g (73%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

Instructions

Step 1

Gather and prepare your ingredients. Preheat the oven to 200°C / 180°C fan. Line a baking tray with baking parchment.

Step 2

In a small bowl, toss together the red onion with the lime juice and a pinch of salt. Set aside until needed.

Step 3

In another bowl, toss the chickpeas with half of the harissa and olive oil; season with a pinch of salt and pepper. Spread on the lined baking tray and roast in the oven for 10 minutes.

Step 4

Toss the salmon with the remaining harissa and olive oil; season with a pinch of salt and pepper.

Step 5

Remove the baking tray from the oven, push the chickpeas to one side, and add the salmon.

Step 6

Return to the oven for 10–12 minutes, until the salmon is cooked through and the chickpeas are crispy.

Step 7

Serve the chickpeas, salmon, and mango salsa alongside portions of pre-cooked rice; top with the pickled onions.