1Preheat oven to 200°C (400°F). In a small bowl, whisk together the harissa paste, honey, 1 tbsp olive oil, and the zest and half the juice of the lemon to create the glaze.

2Pat the salmon fillets dry. Season lightly with salt and pepper. Place the salmon on a parchment-lined baking sheet or in an oven-safe skillet. Brush a generous amount of the harissa-honey glaze over the top of each fillet.

3Bake the salmon for 12-15 minutes, or until cooked through and flaky, basting once halfway through with any remaining glaze. If desired, broil for the last 1-2 minutes for a slightly caramelized crust.

4While the salmon bakes, cook the fregola according to package directions in salted water until al dente. Drain well and rinse briefly with cold water to stop cooking and cool, then set aside in a large bowl.

5To the cooled fregola, add the halved cherry tomatoes, diced cucumber, thinly sliced red onion, chopped mint, and chopped parsley. Gently toss to combine.

6In a small jar, whisk together 2 tablespoons of olive oil, red wine vinegar, the remaining lemon juice, a pinch of salt, and pepper to make the dressing. Pour over the fregola salad and toss well.

7Stir in the crumbled feta cheese into the fregola salad. Taste and adjust seasoning as needed.

8Serve the harissa honey glazed salmon immediately alongside a generous portion of the fresh fregola salad.