Sheet-Pan Harissa Salmon With Potatoes and Citrus

The marinade of harissa, orange juice and ginger is surprisingly delicious; spicy and vibrant. You start by roasting the potatoes and onions until almost cooked through, then add the salmon to the pan and return it to the oven until its all ready together. A scatter of cilantro and scallions over everything adds green freshness. This is a knockout weeknight dinner; easy and quick and just so good.

I added some carrots along with the potatoes, cut the same size. Will do that again. Make sure your potatoes are tender when you add the salmon, as it cooks quickly at this high heat. The finished dish looks impressive right on the sheet pan, so serve it right from there and have one less dish to wash. Many thanks to Colu Henry of the New York Times for a great sheet pan complete meal.

I made this again last night when Brittany’ family came for a coronavirus “circle the wagons” meal. I made a whole sheet pan of the curry and honey roasted carrots from a recent post and cooked it all at the same time and temperature. Britt sent a text this morning saying Ryan talked about the dinner all the way home and said it was the best salmon, carrots and potatoes he’d ever had. And she added that if I weren’t her mother she would have been annoyed. Clearly, this is a keeper.

4 (6-ounce) skin-on salmon fillets, about 1 to 1 1/2-inches thick

Kosher salt and black pepper

2 to 3 Tbs. mild or spicy harissa paste, depending on your preference

2 tsp. grated fresh ginger

1 garlic clove, grated

1/2 tsp. orange zest

1/4 cup orange juice (from about 1/2 orange)

1 pound small potatoes, such as baby red or fingerlings, cut in half lengthwise

1 small red onion, peeled, quartered and cut into 1/2-inch wedges

2 Tbs. olive oil

1/4 cup cilantro, roughly chopped, both leaves and tender stems

3 Tbs. scallions, thinly sliced on an angle, both white and green parts

Flaky salt, for serving

Heat the 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.

Meanwhile, line a sheet pan with parchment paper (or use a non-stick 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.

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. Serves 4.

Note: I had a jar of Trader Joe’s harissa that had been living for quite awhile on my refrigerator door, getting spicer all the time.(Confession-it was expired!) I used half the amount recommended and that was fine for us.