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Close-up shot of Pistachio Crusted Salmon served over a bed of baby spinach with quinoa, chickpeas, carrots, dates and a spicy harissa dressing.
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4 from 4 votes

Pistachio Salmon Salad with Harissa Dressing

This pistachio salmon salad has a Middle Eastern feel with baby spinach, quinoa, chickpeas, carrots, dates and spicy harissa dressing. It’s a delicious meal-sized salad that will fill you up without weighing you down. 
Prep Time15 mins
Cook Time15 mins
Course: Salad
Cuisine: Middle Eastern
Servings: 2
Calories: 704kcal


Pistachio Salmon

  • 2 4-6 ounce salmon filets
  • 2 Tablespoons lemon juice
  • 1 teaspoon dijon mustard
  • 1 clove garlic minced
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground pepper
  • 2 Tablespoons finely chopped salted pistachios


  • 1 5 ounce container of Dole Organic Super Spinach Salad Mix
  • 1 cup cooked and cooled quinoa*
  • 1/2 cup cooked chickpeas
  • 1/2 cup shredded carrots
  • 1/4 cup chopped dates
  • fresh chopped parsley for serving

Spicy Harissa Dressing

  • 1-2 Tablespoons prepared harissa paste
  • 1 Tablespoon apple cider vinegar
  • 1 Tablespoons water
  • 1/2 Tablespoons maple syrup
  • 1 teaspoon dijon


  • Preheat oven to 375° F. Place salmon filets skin side down on a baking sheet lined with foil. Mix the lemon juice, mustard, garlic, salt and pepper together in small bowl. Spread mixture over both pieces of salmon and top each with 1 Tablespoon of chopped pistachios. Bake salmon in preheated oven until the salmon is cooked through, about 15-20 minutes.
  • While salmon is cooking, make dressing by whisking together all the ingredients in a small bowl. Also, prep two salads. Start with a base of spinach and add half of the quinoa, chickpeas, shredded carrots and dates to each salad bowl or plate.
  • When salmon is cooked, remove from the oven and place one filet on each salad. Top each salad with fresh parsley and serve with spicy harissa dressing on the side.


*Be sure to cook quinoa (according to package instructions) ahead of time. You'll want it to be cool or at room temp for the salad.
**Use the harissa dressing sparingly to make sure it's not too spicy. If you don't like spicy foods, try my zesty tahini dressing instead.


Serving: 1salad bowl | Calories: 704kcal | Carbohydrates: 89g | Protein: 39g | Fat: 27g | Fiber: 18g | Sugar: 12g