Photo of Harissa salmon with scallion rice & spinach by WW

Harissa salmon with scallion rice & spinach

Points® value
Total Time
25 min
15 min
10 min
The glaze on the fish is mostly comprised of harissa, a Tunisian spice paste that ranges in heat from mild to fiery (choose the option that best suits your family’s tastes). Look for it either near the barbecue and hot sauces or on the global foods aisle. If you can’t find it, you can substitute a teaspoon to a tablespoon of sriracha or gochujang.


Cooking spray

4 spray(s)

Plain fat free Greek yogurt

½ cup(s)

Reduced-sugar apricot jam

1 tbsp(s)

Ground cumin

¼ tsp(s)

Harissa paste

2½ tsp(s)


1 tbsp(s)

Uncooked farmed salmon fillet with or without skin

20 oz, 4 (5-oz) fillets

Kosher salt

¾ tsp(s), divided

Black pepper

½ tsp(s), divided

Cooked medium grain brown rice

3 cup(s), warmed


3 medium, sliced


3 tbsp(s), chopped

Baby spinach

4 cup(s)


  1. Preheat the broiler to high with the rack 6 inches below the element. Line a sheet pan with foil and coat the foil with cooking spray.
  2. In a small bowl, stir together the yogurt, jam, and cumin; set aside.
  3. In a small bowl, stir together the harissa and honey. Arrange the salmon on the prepared sheet pan. Sprinkle the salmon evenly with ½ tsp salt and ¼ tsp black pepper. Place under the broiler for 4 minutes. Carefully remove the pan from the oven. Brush the harissa mixture evenly over the salmon; broil until the fish flakes easily or to desired degree of doneness, 3 to 4 minutes.
  4. Meanwhile, in a medium bowl, stir together the rice, scallions, cilantro, and remaining ¼ tsp each salt and black pepper. Serve the salmon with the rice mixture, sauce, and spinach.
  5. Serving size: ¾ cup rice, 1 salmon fillet, 2 tbsp sauce, and 1 cup spinach