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My 8 year old son absolutely loves this Asian-Marinated Salmon recipe so I make it almost every week. I like to encourage healthy eating habits and give the kids seafood as much as possible. However, while they don’t mind (and actually even prefer) repetition of meals, I like a little variety. 

Today I made two versions; Asian-marinated for the kids and this spicy green harissa baked salmon for the adults. This dish is very easy to prepare. It didn’t feel like too much extra work. Also, my kids aren’t into foods with too much heat. If my husband and I are craving spicy food, sometimes two variations are a necessity.

Harissa is one of my go-to sauces for adding a quick burst flavor to any ingredient. You can put it on veggies, meats, seafood, and eggs and even use it as a dipping sauce. For this recipe, I literally just smothered the harissa on top of the salmon with a little lemon zest and put it in the oven. A little sprinkle of sugar at the end helps it caramelize a bit and cuts into the acidity of the vinegar in the sauce.

I used Mina brand green spicy harissa but you can use any kind you like or are able to find near you, including red spicy or mild. 

Servings: 4 • Serving Size: 1 piece salmon • Old Pts: 4 • Weight Watchers Points+: 4

Calories: 176 • Fat: 6 g • Protein: 29 g • Carbs: 1 g • Fiber: 1 g • Sugar: 1 g

Sodium: 435 mg • Cholesterol: 76 mg

Ingredients:

• 1 lb wild salmon fillet, skin on
• 2 tbsp Mina green spicy harissa
• zest of 1/2 lemon plus 4 wedges for serving
• 1/4 tsp Kosher salt
• 1/2 tsp raw sugar 

Line a baking sheet with foil and heat oven to 400F. Cut salmon in 4 pieces and season with kosher salt. Spread harissa over the top of the filet and sprinkle with lemon zest. Bake for 10-12 minutes or until just opaque.