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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