Spicy Harissa Salmon with Mediterranean Zucchini Noodles and Baba Ghanoush

Step 1: Prepare the Baba Ghanoush

Preheat oven to 400°F (200°C). Prick the eggplant several times with a fork. Place the eggplant directly on the oven rack and roast for 45-60 minutes, or until the skin is blackened and the eggplant is very soft.

• 1 large eggplant

Step 2: Cool and Scoop Eggplant

Remove the eggplant from the oven and let it cool slightly. Once cool enough to handle, cut it open and scoop out the flesh into a colander to drain excess liquid for about 10 minutes.

• Roasted eggplant from Step 1

Step 3: Blend Baba Ghanoush

In a food processor, combine the drained eggplant flesh, tahini, garlic, lemon juice, and olive oil. Process until smooth. Season with salt, pepper, and cumin to taste. Set aside.

• Eggplant flesh from Step 2
• 2 tablespoons tahini
• 2 cloves garlic
• Juice of 0.5 lemon
• 1 tablespoon olive oil
• to taste salt
• to taste black pepper
• 0.5 teaspoon cumin

Step 4: Prepare the Zucchini Noodles

Wash and trim the zucchini. Use a spiralizer or vegetable peeler to create zucchini noodles. Place the zucchini noodles in a colander and sprinkle with salt. Let them sit for 15 minutes to release excess moisture, then pat dry with paper towels.

• 2 medium zucchini
• to taste salt

Step 5: Sauté Vegetables

Dice the tomatoes and red onion. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced red onion and sauté until softened, about 5 minutes. Add the diced tomatoes and remaining minced garlic and cook for another 3 minutes.

• 2 medium tomatoes
• 1 medium red onion
• 2 cloves garlic (minced)
• 1 tablespoon olive oil

Step 6: Cook Zucchini Noodles

Add the zucchini noodles to the skillet with the sautéed vegetables. Cook for 3-5 minutes, or until the zucchini noodles are tender-crisp. Season with salt and pepper to taste. Stir in the chopped parsley and set aside.

• Zucchini noodles from Step 4
• Sautéed vegetables from Step 5
• 0.5 cup fresh parsley (chopped)
• to taste salt
• to taste black pepper

Step 7: Prepare Salmon

Preheat oven to 400°F (200°C). In a small bowl, combine the harissa paste, smoked paprika, cayenne pepper (if using), and remaining 1 tablespoon of olive oil.

• 2 tablespoons harissa paste
• 1 teaspoon smoked paprika
• 0.25 teaspoon cayenne pepper (optional)
• 1 tablespoon olive oil

Step 8: Season and Bake Salmon

Place the salmon fillets on a baking sheet lined with parchment paper. Spread the harissa mixture evenly over the top of each fillet. Season with salt and pepper. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

• 4 6-ounce salmon fillets
• Harissa mixture from Step 7
• to taste salt
• to taste black pepper

Step 9: Assemble and Serve

Divide the Mediterranean zucchini noodles among four plates. Top with the baked spicy harissa salmon. Serve with a generous dollop of baba ghanoush on the side and a lemon wedge for squeezing over the salmon.

• Cooked zucchini noodles from Step 6
• Baked salmon from Step 8
• Baba Ghanoush from Step 3
• 0.5 lemon (cut into wedges)