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Servings: 4

Weight Watcher Smart Points: 10

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 1 ½ cups tightly packed baby spinach leaves
  • 2 cups roughly chopped cilantro leaves and stems (about 1 bunch)
  • ½ teaspoon coriander
  • ½ teaspoon cumin
  • 2 cloves garlic
  • ¼ cup olive oil
  • 2 pounds salmon filets
  • ¼ teaspoon salt
  • 1 serrano chile, (seeds and all) roughly chopped


  1. Arrange the salmon in a baking dish
  2. Pour half the green harissa over the salmon and using your hands, spread it evenly on all sides of the fish
  3. Cover with plastic wrap and refrigerate for 20 minutes.In the meantime, heat your outdoor grill or indoor grill pan
  4. Brush it with oil
  5. Grill the salmon, one fillet at a time, flesh-side down until opaque halfway up the sides, about 4 minutes
  6. Flip the fish, and cook skin-side down until cooked to your desired doneness, about 5-7 minutes more for medium-rare.Serve the salmon alongside the remaining green harissa to use as a condiment.Combine the first 8 ingredients in a small food processor or blender and puree until smooth, adding water if necessary
  7. If eating immediately, add the lime juice
  8. Otherwise, transfer to an airtight container and keep in the fridge for up to a week.

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