Sheet-Pan Harissa Salmon With Potatoes and Citrus
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4(6-ounce) skin-on salmon fillets, about 1- to 1½-inches thick
- Kosher salt and black pepper
- 2 to 3tablespoons mild or spicy harissa paste, depending on your preference
- 2teaspoons grated fresh ginger
- 1garlic clove, grated
- ½teaspoon orange zest
- ¼cup orange juice (from about ½ orange)
- 1pound small potatoes, such as baby red or fingerlings, cut in half lengthwise
- 1small red onion, peeled, quartered and cut into ½-inch wedges
- 2tablespoons olive oil
- ¼cup cilantro, roughly chopped, both leaves and tender stems
- 3tablespoons scallions, thinly sliced on an angle, both white and green parts
- Flaky salt, for serving
Nutritional analysis per serving (4 servings)
523 calories; 30 grams fat; 6 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 7 grams polyunsaturated fat; 25 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 38 grams protein; 793 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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.
Private Notes
Comments
This recipe is perfect as is and I can’t wait to use this marinade on everything from chicken thighs to roasted cauliflower and sautéed greens! I did half potatoes and half carrots and strongly recommend you do the same. The sweetness of the carrots really works. Crusty bread was a great accompaniment but I’ll make some brown rice for the leftovers.
I added some honey to the marinade and I also added some chopped fennel bulb to the veggies. The fennel went really well with the orange harissa blend!
I reduced the oven temperature in order to use the parchment paper, because if you’ve ever read Ray Bradbury’s “Fahrenheit 451” you know that paper combusts at that temperature. I didn’t trust my oven not to vary by one degree!
I added halved Mini-Peppers. I used the marinade on the vegetables before I roasted them. I also reduced the oven temp to 400. It was a perfectly delicious dish!
Quite easy, very delicious! I didn't have harissa so I used a little Szechuan chili crisp. Only roasted the potatoes and onions for 15 minutes rather than 20, and they were perfect. Warning! Your onions will NOT look like the ones in the photo. They'll get shriveled and a bit crispy, which is fine. Served with rice pilaf. Wish I had done half carrots with the potatoes - next time.
What a perfect recipe for our Easter dinner. It was delicious. I added carrots to the potatoes suggested by one of comments and we bbq’ed salmon after marinating it with the citrus dressing. It was delicious! 5 stars in every way.