Air Fryer Harissa Salmon with Sweet Potatoes and Brussels Sprouts
Air fryer harissa salmon topped with tomatoes, Kalamata olives, and oregano, served with paprika-seasoned sweet potatoes, Brussels sprouts, peppers, and onions. This colorful dinner comes together in 25 minutes with a fresh squeeze of lemon.
Servings 2 servings
Calories: 488kcal
Ingredients
Paprika Vegetables
- 8 Brussels sprouts trimmed and halved
- 1 medium sweet potato cut into evenly sized thin sticks
- ½ medium red bell pepper sliced
- ¼ medium onion sliced
Vegetable Seasoning
- 1 tablespoon avocado oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Harissa Salmon
- 8 ounces salmon fillets divided into two portions
- 1 tablespoon avocado oil
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 tablespoon harissa sauce heaping tablespoons
- ½ teaspoon dried oregano
- 1 tablespoon sliced kalamata olives
- 4 Campari tomatoes sliced
Optional Garnishes
- 1 lemon halved and seeded
- 1 tablespoon finely chopped fresh parsley
Equipment
Instructions
- Save Time in the Kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Gather and prep: Wash and thoroughly dry the vegetables. Pat the salmon dry with paper towels.
- Season the vegetables: In a large mixing bowl, combine the Brussels sprouts, sweet potato, red bell pepper, and onion. Add the avocado oil, smoked paprika, oregano, kosher salt, black pepper, red pepper flakes, garlic powder, and onion powder. Toss until evenly coated.
- Prepare the salmon: Brush the salmon with avocado oil and season with kosher salt and black pepper.
- Mix the harissa topping: In a small bowl, combine the harissa sauce, oregano, Kalamata olives, and grape tomatoes. Set aside.
- Start the vegetables: Preheat the air fryer to 400°F. Spread the vegetables in the air fryer basket, leaving room to add the salmon later. Cook for 7 minutes.
- Add the salmon: Toss the vegetables, then make space for the salmon. Place the fillets in the basket, skin-side down if using skin-on salmon. Spoon the harissa topping over the fish. Continue cooking for approximately 8 minutes, until the salmon reaches an internal temperature of 145°F and the vegetables are tender. Add time as needed.
- Serve: Divide the salmon and vegetables between plates. Garnish with parsley and serve with lemon to squeeze over the fish.
Salt: Harissa sauce and olives contribute salt, so no additional salt is needed in the topping.
Cooking time: Timing varies with the air fryer, salmon thickness, and vegetable size. Cut the sweet potatoes into thin, uniform sticks so they cook within the suggested time.
Basket space: Avoid overcrowding. If necessary, cook in batches; this will increase the total cooking time.
Vegetable doneness: If the salmon finishes first, transfer it to a plate and continue cooking the vegetables until tender.
Video
Notes
- Harissa sauce versus paste: This recipe uses harissa sauce. Concentrated harissa paste may be hotter and thicker, so start with less and adjust to taste.
- Storage: Refrigerate leftovers promptly in a shallow, airtight container and enjoy within two days.
Nutrition
Calories: 488kcal | Carbohydrates: 46g | Protein: 29g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Cholesterol: 62mg | Sodium: 1380mg | Potassium: 1620mg | Fiber: 11g | Sugar: 14g | Vitamin A: 18692IU | Vitamin C: 149mg | Calcium: 143mg | Iron: 5mg
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