Fish + Seafood / Food / Lunch / Main Dishes / Pescetarian / Salads

Harissa-Spiced Salmon Salad With Sweet Curry Vinaigrette


Okay, so. I’m kind of in love with this salad.

Picture this: a perfectly cooked harissa-spiced salmon atop a lush bed of nourishing greens adorned with juicy grape tomatoes, shredded carrots and crunchy walnuts — all tossed with a light and sweet curry vinaigrette.

Yeah, that’s what I’m talkin’ about. I don’t mess around when it comes to salad. My summer go-to is my Crunchy Cucumber and Tomato Salad, but this bad boy is my new fall go-to.

This bountiful bowl will fill you up, keep your belly satisfied and give you a mega surge of energy. It’s exactly what I needed for lunch on Wednesday as I balanced writing assignments, recipe testing and blogstuffs. Somehow after eating this, I found the energy to wipe down the kitchen walls…

I’m excited to share this recipe because it’s bomb, but I’m *especially* excited to share it for my pescetarian pals. Some of them have only recently transitioned and, despite the fact that this lifestyle offers a plethora of tasty options, one might feel a little lost in the beginning.

Salmon is one of my favorite fish to work with. When cooked properly, it’s absolutely amazing.

It’s flaky, moist and incredibly versatile.

The salad itself includes a mix of baby spinach and arugula, grape tomatoes, shredded carrots, walnuts, red onion and kale microgreens. It’s pretty simple, but the flavors are hella good.


The sweet curry vinaigrette is really subtle and light, so if you’re trying to cut back on dressing like I am (I’ve honestly spent most of my life defeating the purpose of eating salads by drowning them in goop), then this salad is perfect. You get all the flavor with very little calories.





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Harissa-Spiced Salmon Salad With Sweet Curry Vinaigrette

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Killing Thyme


  • Salmon:
  • 5-6 oz salmon fillet
  • 1 teaspoon olive oil
  • 1 teaspoon Harissa spice
  • Kosher salt and cracked black Pepper
  • Salad:
  • 1 cup heaping of baby spinach
  • 1 cup heaping of arugula
  • 1/4 cup shredded carrots
  • 1.5 oz grape tomatoes sliced
  • 0.5 oz walnuts chopped
  • 1 tablespoon red onion diced
  • 1/2 cup kale microgreens optional
  • Dressing:
  • 1 tablespoon olive oil
  • 1/2 tablespoon rice vinegar
  • 1/8 teaspoon brown sugar
  • 1/2 teaspoon curry powder
  • Kosher salt to taste


  • Salmon:
  • Pre-heat oven to 425 degrees C.
  • Drizzle olive oil on salmon and sprinkle on the salt and pepper.
  • Evenly sprinkle the Harissa spice over the salmon fillet.
  • Bake for 15 minutes or until salmon is flakey.
  • Salad:
  • Toss all of the salad ingredients into a large bowl. Drizzle the dressing on top and toss to evenly coat.
  • Dressing:
  • Mix all of the dressing ingredients together until combined.
  • Assembly:
  • Place the tossed salad into a serving bowl and top with salmon fillet.


  • […] can also pair salmon with a side of just about anything (you can even top a salad with it for a light and nourishing dinner). In an attempt to healthify this dish further, I went with […]

  • […] extremely delectable and intriguing about jazzed-up seafood on an equally tasty salad; this Harissa-Spiced Salmon Salad With Sweet Curry Vinaigrette is another […]

  • Justine
    September 25, 2016 at 12:18 pm

    I love everything about this salad, Dana! Beautiful, crisp yet colourful photos too. The salmon looks just perfect. I’d love a big bowl of this for lunch today! Enjoy the rest of your weekend. :)

    • Killing Thyme
      September 30, 2016 at 7:15 pm

      Thanks, Justine! I need to make a big bowl of this again soon. Salmon is *THE* best.
      Have an amazing weekend! (A week later, but hey!)

  • Ayngelina
    September 23, 2016 at 12:01 pm

    Fish and salad are my two favourite things to eat, this sounds amazing.

    • Killing Thyme
      September 30, 2016 at 7:13 pm

      Thanks, Ayngelina! It’s really the perfect meal.

  • Dr. Kimberley | Healthy Life Redesign
    September 23, 2016 at 11:53 am

    Mmmmm…..amazing, Dana! This looks so delicious, and I love the bowl you used…so fitting for this healthy and nourishing salad! I’m pinning this right now!

    • Killing Thyme
      September 23, 2016 at 10:20 pm

      Thanks, Dr. Kimberley! That bowl is from Pampered Chef — they used to (might still?) offer them as an add-on to purchases to help feed the hungry. Awesome cause!

  • Amanda Orlando
    September 23, 2016 at 11:47 am

    The salmon looks perfectly cooked and full of flavor. Well done!

    • Killing Thyme
      September 23, 2016 at 10:15 pm

      Thanks, Amanda! 15 minutes at 425 is what I swear by.

  • Elaine @ Flavour and Savour
    September 23, 2016 at 11:33 am

    Just look at the crust on that salmon! You nailed it. My favourite fish, ever! Pinning.

    • Killing Thyme
      September 23, 2016 at 10:13 pm

      Thanks, Elaine! It’s my fave fish, too ;) I can never get enough of it.

  • jayne
    September 23, 2016 at 8:58 am

    Love what you have done with this recipe! Baking is definitely my preferred salmon cooking method and you have some lovely flavours going on here

    • Killing Thyme
      September 23, 2016 at 10:11 pm

      Thanks, Jayne! I love baking salmon, too. It always comes out perfectly by baking it at 425 for 15 mins! I actually kept the skin on this one and it was super crispy. I crave these damn fillets once a week, haha.


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