Mediterranean Salmon MUKBANG | Harissa Salmon Cooked in PAPER w/ Tomatoes, Olives, Labneh + Cukes!

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese offers a similar creamy texture with lower fat.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Canned olives are often more affordable and can be used interchangeably.

Preheat the oven to 400°F.

Place the side of maui salmon on a piece of parchment paper.

Top the salmon with harissa, garlic, and salt.

Surround the salmon with cherry tomatoes and olives.

Add feta cheese on top of the salmon and vegetables.

Season air-fried chickpeas with salt and sumac, then add them around the salmon.

Make cucumber ribbons using a peeler and mix with fresh herbs (flat leaf parsley, dill, mint, fresh oregano).

Prepare labneh by mixing it with garlic, lemon juice, salt, and a drizzle of olive oil.

Wrap the parchment paper around the salmon and vegetables to create a sealed packet.

Bake in the oven for about 15-20 minutes, checking for doneness with a thermometer (safe temp is 145°F).

Remove from the oven and let it rest for a few minutes before opening the packet.

Serve the salmon with bursting cherry tomatoes, olives, and labneh on the side.

Prepare garlic butter flatbread by wrapping it in tin foil and warming it in the oven, then adding garlic butter on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens