Roasted Harissa Salmon with Potatoes, Garlic Aioli and Crunchy Salt

Name: Roasted Harissa Salmon with Potatoes, Garlic Aioli and Crunchy Salt
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 8
Ingredients: A fillet of salmon, 2-3lbs (We like Iliamna Salmon CSA); 4-6 tbsp olive oil; Bitterman’s Fleur de Sel; 1 tbsp harissa; 2lbs small, waxy potatoes; Your favorite garlic aioli; A bright, herby salad (We like cilantro, basil, and parsley); J.Q. Dickinson Crunchy Salt

Sep 17, 2024by Mark Bitterman

Roasted Harissa Salmon with Potatoes, Garlic Aioli and Crunchy Salt

Rated 5.0 stars by 1 users

Servings

Prep Time

5 minutes

Cook Time

35 minutes

Ingredients

A fillet of salmon, 2-3lbs (We like Iliamna Salmon CSA)
4-6 tbsp olive oil
Bitterman’s Fleur de Sel
1 tbsp harissa
2lbs small, waxy potatoes

Serve with:

Your favorite garlic aioli
A bright, herby salad (We like cilantro, basil, and parsley)
J.Q. Dickinson Crunchy Salt

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Directions

Preheat the oven to 400F.
Add 4 tablespoons of olive oil to a baking sheet. Slice potatoes in half length-wise, then place cut side down on the baking sheet. Sprinkle with a touch of fleur de sel. Roast for 20 minutes, or until potatoes are a nice, rich golden brown color. Remove potatoes from baking sheet and transfer to a serving platter.
Place the salmon fillet skin side down on the hot baking sheet. Drizzle with a touch more olive oil, if desired. Dollop the harissa paste on top of the salmon. Use a spatula or pastry brush to evenly coat the salmon. Roast in the oven for 10-12 minutes longer, or until the salmon is flaky and no longer red in the center.
To serve, place the salmon on the serving platter next to the potatoes. Scatter generously with crunchy J.Q. Dickinson Salt. Serve with garlic aioli and your favorite herby salad.