Past Recipes
Seared Salmon

Seared Salmon over Grits and Za’atar-Roasted Vegetables with Harissa

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Recipe Details


Chef Shanna's latest masterpiece pulls together a few of our customers' favorite things. Our cheesy grits always do well, so we've added buttermilk for creamy, tangy balance. Seared salmon just needs a fresh hit of lemon juice and parsley to turn heads. Seasonal veggies are deliciously simple to roast—add customer-beloved za'atar spice and the zingy, herby vibes go through the roof. The smoky harissa drizzle? Now that's just showing off.


  • Low Carb Diet
  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 770
  • Protein 35g
  • Total Carb 47g
  • Total Fat 49g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • lemon
  • cauliflower florets
    4 ounces
    cauliflower florets
  • carrots
    6 ounces
  • parsley
    1/8 ounce
  • za'atar spice mix
    1 teaspoon
    za'atar spice mix
  • quick-cooking grits
    1/2 cup
    quick-cooking grits
  • salmon
    10 ounces
  • buttermilk
    2 ounces
  • unsalted butter
    3 packets
    unsalted butter
  • harissa
    2 teaspoons

What You’ll Need

  • olive oil
  • black pepper
  • kosher salt
  • aluminum foil
  • baking sheet
  • 8" medium pot with lid
  • 10" medium pan with lid


Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Rinse all produce. If you have a zester and want to infuse your salmon with even more flavor, zest up to ½ lemon into a small bowl. Halve lemon and set aside 1 half for Step 5; cut remainder into wedges for serving. Cut cauliflower into ½ inch–wide florets, if needed. Halve carrots lengthwise. Pick parsley leaves; finely chop stems, keeping separate.

  2. Roast vegetables

    Roast vegetables

    To bowl with lemon zest (if using), add parsley stems and 1 tablespoon olive oil and stir to combine. Set aside until Step 5. Line a baking sheet with foil. On prepared sheet, toss cauliflower and carrots with za'atar, 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until lightly browned and tender, 12-14 minutes.

  3. Cook grits

    Cook grits

    While vegetables roast, in a medium pot, bring 2 cups water to a near-boil over high heat (it should just be lightly bubbling). Whisk in grits and ½ teaspoon salt until smooth. Reduce heat to medium low and cover pot. Cook grits, whisking occasionally to prevent clumping, until thickened, 5-7 minutes. Remove pot from heat and set aside, still covered, to keep warm.

  4. Sear salmon

    Sear salmon

    While grits cook, pat salmon dry with paper towel; season all over with ½ teaspoon salt and pepper as desired. Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add salmon skin-side up and sear until golden on bottom, 5 minutes (it'll finish cooking in the next step).

  5. Finish salmon and grits

    Finish salmon and grits

    Flip salmon, pour over parsley-lemon oil, and cover pan, keeping lid slightly ajar for steam to escape. Continue searing until salmon is cooked through and opaque, 3-5 minutes more. Transfer salmon to a plate to rest; squeeze over juice of ½ lemon (or use less as desired). To pot with grits, still off heat, add buttermilk and butter and whisk to combine. Taste and add salt and pepper as desired.

  6. Plate seared salmon

    Plate seared salmon

    In bowl from oil, stir together harissa and 1 tablespoon olive oil. Toss roasted vegetables on sheet with parsley leaves. Divide buttermilk grits between serving bowls. Top with za'atar-roasted vegetables, then seared salmon. Drizzle over harissa oil (this Tunisian chile paste is more smoky than spicy, but only use as much as desired). Squeeze over lemon wedges and dig in!

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