Slow-Cooker Harissa Salmon with Citrus Quinoa & Roasted Carrots (Gluten-Free, One-Pot)
This hands-off slow-cooker recipe combines flaky harissa-coated salmon with bright citrus quinoa and tender roasted carrots, all made gluten-free and in a single pot for easy cleanup. Perfect for a nourishing and flavorful family dinner.
- 4 pieces salmon fillets (skinless)
- 3 tbsp harissa paste
- 2 tbsp olive oil
- 3 cups carrots, peeled and sliced
- 1 cup quinoa (uncooked)
- 0.5 cup orange juice (fresh)
- 1.5 cups vegetable broth (gluten-free)
- 1 tbsp zest of 1 lemon
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup fresh parsley, chopped
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Instructions
In the slow cooker, whisk together harissa paste, olive oil, orange juice, vegetable broth, lemon zest, salt, and pepper.
⏱️ 2 minutesStir in quinoa and carrots to coat with the mixture.
⏱️ 1 minuteNestle salmon fillets on top of the quinoa and carrot mixture; spoon some of the sauce over the salmon.
⏱️ 1 minuteCover and cook on LOW for 2.5 hours (150 minutes) until salmon flakes easily and quinoa is tender.
⏱️ 150 minutes 🌡️ LOW (slow cooker)Sprinkle with chopped parsley before serving and serve straight from the slow cooker.
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Nutrition Information
Per serving. Values are approximate and may vary.
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