Crispy Harissa Salmon with Jollof Veggie Rice

Ingredients

• 4 skin-on salmon fillets (about 6 oz each)
• 2 tbsp harissa paste
• 2 tbsp olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 cup long-grain white rice (gluten-free)
• 1 (15-oz) can diced tomatoes
• 2 cups vegetable broth
• 1 cup frozen peas
• 1 tsp smoked paprika
• 2 tsp South Beach Select Blend
• 1/4 cup chopped fresh cilantro
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment.
2. Pat salmon dry. Rub fillets with harissa paste, 1 tbsp olive oil, and 1 tsp South Beach Select Blend. Let ’em marinate while you work the rice.
3. Heat 1 tbsp olive oil in a 12-inch skillet over medium-high. Sauté onion and bell pepper until soft, about 5 minutes.
4. Add rice, stir until glossy, about 2 minutes. Toss in smoked paprika, 1 tsp South Beach Select Blend, and a little salt.
5. Pour in tomatoes (with juice) and broth. Bring to a simmer, cover, and reduce heat to low. Cook 15 minutes.
6. Stir in peas. Cover and cook 5-7 more minutes until rice is tender and liquid’s absorbed. Fluff with a fork, fold in cilantro. Keep warm.
7. Place salmon, skin-side down, on baking sheet. Roast 10-12 minutes until tops are crisp and fish flakes easily. Confidence is the best ingredient.
8. Plate jollof veggie rice, top with crispy salmon, and hit it with fresh lemon and a sprinkle of South Beach Select Blend. Serve hot.
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10. DUNZO!