The time has officially come y’all.

I have finally decided to give up cereal for dinner 3-4 times a week and actually start making dinners that twenty-something year olds should be making – or attempting to make. I decided to do so because being twenty-one not only means that I am twenty-FUN, but it also means I’m somewhat of an adult now, right? Right. Somewhat.

I also decided I need a hobby because I don’t have a boyfriend and what else is going to occupy my free time? I’m only kidding, and by “free time” I mean the shreds of seconds that I have when I’m not working/schooling/studying/socializing/and whatever else I am supposed to be doing in order to “have my life together.”

And lastly, I just think it would be dope to be a really good cook and I have to start somewhere so that somewhere is here! If you’re curious as to why I’m blogging this newfound hobby of mine, let me just say that it allows me to track the dishes I did like, didn’t like and hey, you might even find something you want to try. Plus if I can make it and it can turn out OK, I have a lot of faith that anyone else can too.

So for my first ever “Pintreat” (Pinterest Eat, hehe) I chose to make Harissa and Cirtus Baked Salmon! Low-key I picked this dish to start because I NEVER make salmon, and I absolutely love salmon, so I figured I would start with something other than the basic skillet chicken my one year of living in an apartment has taught me how to master.

Another reason I chose it was because of Harissa.

What even is Harissa though? Like I actually had to look it up. Here’s what Google told me, “Tunisian hot chili pepper paste.” Do I even like Tunisian flavored things? I don’t even know? All I know is that it’s something new and I’m gonna say YOLO and try it anyways.

I found the meal on Pinterest, shocker there, but the actual recipe comes from Sweet Phi and here are the deets:

PREP TIME – 5 mins
COOK TIME – 20 mins
Serves: 6-8
  • 1 large salmon filet (the ones I get are usually around 2 lbs or 25-32oz)
  • ¾ cup harissa
  • 1 orange
  • 1 lemon
  • 3 green onions, chopped (optional)
  • 1 teaspoon kosher salt
  • ½ tsp fresh cracked pepper
  1. Preheat oven to 350, line a baking sheet with aluminum foil and spray lightly with cooking spray.
  2. Pat salmon filet dry with a paper towel and place on the baking sheet.
  3. Sprinkle the salmon filet with salt and pepper, then spoon the harissa over the salmon – use the back of a spoon or a spatula to evenly distribute the harissa over the salmon.
  4. Cut the orange and lemon in half, squeeze one half of each the orange and lemon over the salmon. Slice remaining halves into slices and place on top of the salmon. Sprinkle green onions over the salmon.
  5. Bake for 20 minutes. Remove from oven and allow to cool for a few minutes, then slice and serve!



I obviously didn’t make enough to serve 6-8 because I am one, obviously, so I did a little of my own condensing of the ingredients (AKA I didn’t get as large of a salmon, and reduced the amount of Harissa and what not). THIS DISH WAS INCREDIBLE THOUGH! Seriously it changed my life, and I felt great after it because I knew it was good for me. Also, IT WAS SO EASY. The prep didn’t take long at all, and the oven does the rest. Just make sure the citrus you get is firm and not squishy because I’m an amateur fruit shopper and it was difficult to make sufficient slices because my oranges weren’t that firm.

Also, I decided to pair this salmon dish with Baked Parmesan Zucchini, and let me tell you.. the flavor combination was OUT OF THIS WORLD. 10/10.

Will be making again! Enjoy!

Here’s how mine turned out!


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