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!
Shocked at the high reviews on this one… def not a five star recipe. Super bland. Would not make again.
Second time through. Good, perhaps not great -- there was a funkiness to the harissa flavor that I don't recall from the first time.
So, so good! We are low-carbing it, so I replaced the potatoes with radishes, which are milder when you roast them and scratch the potato itch. It was amazing!