Morrocan Roasted Salmon Recipe

Pat salmon fillets dry with paper towels. In a small bowl, mix olive oil, harissa paste, lemon juice, lemon zest, minced garlic, cumin, coriander, smoked paprika, salt and pepper. Rub this Moroccan spice mixture evenly over the salmon fillets and let sit for 5–10 minutes.

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment and place the seasoned salmon on the sheet. Roast for 12–15 minutes, or until just opaque in the center.

If desired, brush the salmon with a thin glaze of lemon juice mixed with a little olive oil and broil for 1–2 minutes to caramelize the edges slightly.

In a large skillet, heat 1 tablespoon olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.

Add minced garlic and harissa paste; cook for 1 minute until fragrant.

Stir in crushed tomatoes and vegetable broth; bring to a gentle simmer.

Add chickpeas and let simmer for 8–10 minutes, allowing flavors to meld.

Fold in the spinach in batches and cook until wilted, about 2–3 minutes more. Stir in 1 tablespoon lemon juice and adjust seasoning with salt and pepper.

In a bowl, whisk together egg yolks, lemon juice, and Dijon mustard until smooth.

Slowly drizzle in olive oil while whisking vigorously to emulsify, until the aioli is thick and glossy. Season with salt and refrigerate until ready to serve.

Finely chop parsley, cilantro, and mint. Combine in a bowl.

In a small bowl, whisk lemon juice, olive oil, and salt; drizzle over the chopped herbs and toss to combine. Adjust seasoning.

To serve, divide the braised chickpeas and spinach among four plates.

Top each plate with a roasted salmon fillet.

Drizzle lemon aioli over the salmon and chickpeas, then scatter herb salad on top. Serve with lemon wedges if desired.