Spiced Salmon with Apricot Pan Sauce, Lemon Almond Rice and Harissa Carrots

This warmly spiced salmon is smothered in a tangy apricot pan sauce that perfectly complements the rich fish. Paired with sweet-smoky harissa-roasted carrots and lemon almond rice, it’s a dinner that feels both special and effortless.

The Turkish-inspired spice blend-cumin, garlic, coriander, allspice and chili flakes-gives the salmon a fragrant kick, while the jammy apricot sauce adds a touch of sweetness. Ready in under an hour, this dish is sure to become a weeknight favorite.

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Ingredients

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Turkish Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim, peel and cut carrots into sticks (like fries; about 3 inches long and ⅓ inch thick). Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.
2. Toss carrots on a baking sheet with a drizzle of oil, ¼ tsp harissa powder (½ tsp for 4 servings) and a big pinch of salt and pepper. (Measure harissa powder-we sent more.) For easy cleanup, line sheet with foil or parchment. Roast on top rack until lightly browned and tender, 15-20 minutes. Taste and add more harissa if desired.
3. Meanwhile, heat a small dry pot over medium-high heat. Add almonds and cook, stirring occasionally, until lightly toasted, 2-4 minutes. Transfer to a small bowl. Wipe out pot. Heat a drizzle of oil in same pot over medium-high heat. Add half the scallion whites and cook, stirring, until softened, 1 minute. Stir in rice, ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, cover and reduce to low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat.
4. While rice cooks, pat salmon dry with paper towels; season all over with half the Turkish Spice Blend (all for 4 servings), salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add salmon and cook until browned and cooked through, 5-7 minutes per side. Transfer to a plate to rest. Wipe out pan.
5. Heat a drizzle of olive oil in same pan over medium heat. Add remaining scallion whites; cook, stirring, until softened, 1 minute. Stir in jam, stock concentrates, ¼ cup water (⅓ cup for 4 servings) and a squeeze of lemon juice. Simmer until thickened, 3-5 minutes. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper. If sauce is too thick, stir in a splash of water.
6. Fluff rice with a fork; stir in toasted almonds and lemon zest to taste. Season with salt and pepper. Divide salmon, rice and carrots between plates. Spoon sauce over salmon. Garnish with scallion greens and serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use chicken instead of salmon?

Yes, you can substitute boneless, skinless chicken breasts or thighs. Adjust cooking time as needed until chicken is cooked through (165°F internal temperature).

What can I use instead of harissa powder?

You can substitute with a mix of smoked paprika, cayenne and a pinch of cumin. Start with ¼ tsp and adjust to taste.

Can I make this recipe dairy-free?

Yes, omit the butter or use a dairy-free alternative. The sauce will still be delicious without it.