Sheet-Pan Harissa Salmon With Potatoes and Citrus
Recipe Date:
March 16, 2021
Serving Size:
4
Cook Time:
00:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
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 tsps grated fresh ginger
- 1 garlic clove, grated
- 1/2 tsp orange zest
- 1/4 cup orange juice (from about ½ orange)
- 1 lb 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 tbsps olive oil
- 1/4 cup cilantro, roughly chopped, both leaves and tender stems
- 3 tbsps scallions, thinly sliced on an angle, both white and green parts
- flaky salt, for serving
Directions
Tasting notes: We love how the harissa and orange flavors complimentt he bright red fruit in the Pinot.
Serena's notes: Keep an eye on the cooking time so you don't overcook the salmon.
Recipe:
- Website link
- Website address: cooking.nytimes.com/recipes/1019962-sheet-pan-harissa-salmon-with-potatoes-and-citrus
Recipe courtesy of Colu Henry and the New York Times. Photo courtesy of Julia Gartland for The New York Times. Food Stylist: Ali Slagle.
