Harissa Salmon with Lemon and Baby Potatoes
Heather Hartman HealthShare
Simply whisk the sauce on a lined baking sheet, heat it in the oven for a few minutes, add the salmon skin side up, roast for a few minutes, remove the skin, flip, then finish in the oven for a couple more minutes. Voila! A gorgeous and flavorful roasted salmon.
I served this with a smashed cucumber salad!
Harissa Salmon with Lemon and Baby Potatoes
Rated 5.0 stars by 1 users
Category
Salmon
Cuisine
Mediterranean
Servings
6
Prep Time
10 minutes
Cook Time
5 minutes
INGREDIENTS
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.75 cup mild harissa
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2 tablespoons olive oil
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1 each lemon, zested. Half juiced and half cut into very thin rounds
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.5 cups cilantro, chopped
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1 tablespoon coriander, ground
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1 teaspoon parsley, dried
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s/p
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20 each baby potatoes
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2 pounds wild salmon filet or individual filets
METHOD
Preheat your oven to 475F and line a large baking sheet with foil.
Mix the harissa, olive oil, lemon zest, lemon juice, cilantro, dried coriander, dried parsley salt and pepper on the lined baking sheet. Mix in the potatoes, but arrange the potatoes around the edge of the pan. Spread the lemon rounds evenly across the baking sheet. Place in the oven for 5-7 minutes.
While the sauce is in the oven, pat dry the salmon well with paper towels and season the flesh side with salt and pepper. Remove the pan from the oven, and add the salmon to the pan, skin side up. Roast for 4 minutes, remove from the oven and peel off the skin. Season with salt and pepper, then flip. The lemon slices should have flipped with the salmon, but if not make sure they are all on top.
Roast for 3 minutes longer. Transfer the salmon to a serving dish covered tightly with foil. Continue cooking the potatoes until they are fork tender. Transfer the potatoes and the sauce to the serving dish and eat!