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Harissa Sheet Pan Salmon

We almost always have rice with salmon or a salad, but the potatoes mostly cooked to a golden crispy brown before the salmon is added to the sheet pan totally works. Use “skin on” salmon.
If you like crispy onions cut them in smaller pieces and if you prefer less caramelized, cut the onion in quarters only.
Print Recipe
Course Main Course
Cuisine Middle Eastern, North American

Ingredients
  

  • 12 oz. (350 gr) salmon filet, cut into 4 pieces
  • ½ lb. (227 gr) baby creamer potatoes, cut in half
  • ¾ cup (90 gr) red onion, cut in wedges
  • ½ cup (60 gr) peppers cut into 8th’s
  • 2 TBSP olive oil
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 TBSP (15 gr) Harissa paste
  • 2 tsp. (10 gr) ginger, grated
  • ½ tsp. fine orange zest
  • 2 TBSP fresh orange juice
  • Chives and/or cilantro to garnish

Instructions
 

  • Pre heat oven to 425 and line a baking sheet with parchment.
  • Toss potatoes, onions and peppers with olive oil, salt and pepper. Place potatoes cut side down on the parchment and sprinkles the onions and peppers around the sheet, leaving room for the salmon pieces.
  • Cook for 20 minutes.
  • Meanwhile very lightly salt and pepper the salmon, meat side up.
  • Whisk the orange zest, orange juice, ginger and Harissa paste in a small bowl and spread evenly on salmon pieces.
  • Let the Harissa marinade rest on the salmon while the vegetables cook.
  • After 20 minutes, potatoes should be browning and be almost tender.
  • Place salmon, skin side down and cook 10 minutes.
  • Remove from oven and serve on the baking sheet if you wish. Garnish with chives and/or cilantro.

Notes

We loved this dish paired with a Chablis! Next time we will definitely try a Chardonnay.
We’ve paired:
  • Domaine Nathalie et Gilles Fevre Chablis
Keyword Creamer Potatoes, Ginger, Harissa Paste, orange zest, Peppers, Red Onion, Wild Salmon