Baked spicy salmon served with nutty Israeli couscous & chickpeas and drizzled with harissa. 💯
Place salmon on a baking sheet and drizzle with 1 tablespoon olive oil and Kosher salt. Bake for 12-15 minutes, depending on thickness, until just barely pink.Meanwhile, heat remaining 2 tablespoons olive oil in a medium sized skillet over medium high heat. Add onions and cook until translucent. Stir in chickpeas, turmeric, cumin, cinnamon, paprika, and salt. Toss everything to coat, then stir in baby kale. Cook until kale has wilted, about 3-4 minutes.
To plate, divide couscous and chickpea mixture among four plates. Top with salmon and drizzle with harissa.
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