Grilled salmon, buttery and tender, meets its match with Chef Maribel’s harissa—a fiery blend of roasted peppers, chili, and warm spices. They’re served with fluffy couscous, made creamy and nutty from a hint of tahini, and a side of charred zucchini. Bright, balanced, and filling, this nourishing dish will make you feel as good as it tastes.
Nutritional facts
Protein
43g
Carbs
52g
Calories
700kcal
Fat
36g
Ingredients
Canola and Olive Oil Blend, Tahini Paste, Black Pepper, Cumin, Lemon, Honey, Lemon Zest, Zucchini, Kosher Salt, Israeli Couscous, Lemon Juice, Salmon, Italian Parsley, Harissa
Contains fish, wheat, sesame seeds.
Reviews
4.5
Based on 40 reviews
Tender and flavorful.
Arthur · 08/07/25
meal was very good with the exception of the too-spicy harissa
MARSHA · 08/06/25
Micheal · 08/06/25
The salmon was okay. Not as flavorful as other salmon meals. The couscous was not as tender as I like.
Patricia · 08/05/25
Emily · 08/03/25
Nice tender salmon!
Chris · 08/01/25
Very good salmon
Jessica · 08/01/25
Tried something new, harissa sauce wasn’t for me which made the salmon a little dry (was glad it was on the side). Maybe add a little butter or something or those not wanting to use the sauce.
Alyssa · 07/31/25
Sauce was too spicy
Shawnon · 07/31/25
Delicious, the sauce pairs very well with the entree and sides.
Taylor · 07/29/25
not a fan of couscous….would rather have more veggies
Clayton · 07/25/25
Kevin · 07/22/25
Charles · 06/01/25
Simple. Tasty. However, have never learned to appreciate couscous. Would prefer a rice
Bekah · 05/29/25
Jody · 05/28/25
Brandi · 05/26/25
Sara · 05/24/25
Brandi · 05/24/25
Charles · 05/23/25
This dish is perfection; that's all that can be said!
Chef Maribel Rivero works as a personal chef and cooking instructor in Austin and specializes in foods from South America and North America. She is motivated by stories behind the cooking and expresses those stories into the flavors of her dishes. In 2017, Rivero opened Yuyo Peruano with her brother as a celebration of her culinary immersion throughout South America, during which she connected with the people and culinary communities of Bolivia, Peru, Argentina, and Uruguay. She was recognized by the James Beard Foundation with a Best Chef nomination in 2019.
