Sheet-Pan Harissa Salmon With Potatoes and Citrus

Name: Sheet-Pan Harissa Salmon With Potatoes and Citrus
Total time: 30 min
Ingredients: 4 (6-ounce) skin-on salmon fillets, about 1- to 1½-inches thick; Kosher salt and black pepper; 2 to 3 tablespoons mild or spicy harissa paste, depending on your preference; 2 teaspoons grated fresh ginger; 1 garlic clove, grated; 1/2 teaspoon orange zest; 1/4 cup orange juice (from about ½ orange); 1 pound small potatoes, such as baby red or fingerlings, cut in half lengthwise; 1 small red onion, peeled, quartered and cut into ½-inch wedges; 2 tablespoons olive oil; 1/4 cup cilantro, roughly chopped, both leaves and tender stems; 3 tablespoons scallions, thinly sliced on an angle, both white and green parts; Flaky salt, for serving

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Total: 30 minutes

Servings: 4

Cost: $6.81 /serving

Author : Colu Henry

ginger harissa orange

Sheet-Pan Harissa Salmon With Potatoes and Citrus

Instructions

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Step 1

Heat oven to 450 degrees. Lay salmon on a plate, and season with salt and pepper. In a shallow bowl, whisk together harissa, ginger, garlic, orange zest and juice. Spoon the mixture over the flesh and sides of the fish, and let marinate at room temperature.

Step 2

Meanwhile, line a sheet pan with parchment paper (or use a nonstick sheet pan). In a large bowl, toss together the potatoes and onion with the olive oil, and season well with salt and pepper. Arrange them on the sheet pan in 1 layer, leaving 4 spaces for the salmon fillets to be added later. Roast until the potatoes are beginning to brown and are almost cooked through, about 20 minutes.

Step 3

Add the salmon to the sheet pan skin-side down, and roast until the fish is opaque and cooked through and the potatoes are crisp, about 8 minutes more. Scatter cilantro and scallions over everything, and season with flaky salt.

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