Mark’s Recipe Box

Harissa-Roasted Salmon with Lemon, Olive and Parsley Relish

Dinner4 servings50 min (15 min active)salmon, fish, sheet-pan, weeknight

Do this first

  1. Heat the oven to 450°F with a rack in the middle position.
  2. Take the salmon out of the fridge and pat it dry.

Then prep

  • Finely grate the 3 cloves garlic.
  • Grate the lemon zest until you have 1 tbsp. Then juice the lemon and measure 2 tsp juice.
  • Cut a second lemon into wedges for serving.
  • Roughly chop the parsley (or cilantro) until you have 1/2 cup.
  • Roughly chop the olives until you have 1/2 cup.
  • In a small bowl, stir together the 3 tbsp harissa, 1 tbsp of the oil, the garlic, the 2 tsp lemon juice and 1 tsp salt. This is the harissa rub.
  • In a second small bowl, stir together the parsley, olives, the other 1 tbsp oil, the 1 tbsp lemon zest and 1/4 tsp salt. This is the relish.
  • Set a wire rack in a rimmed baking sheet. Mist it with cooking spray.
  • Everything is ready. Wash the board and put the knife away.

Ingredients

  • 3 tbspharissa paste
  • 2 tbspextra-virgin olive oil, divided
  • 3 clovesmedium garlic, finely grated
  • 1 tbspgrated lemon zest
  • 2 tsplemon juice
  • lemon wedges, to serve
  • kosher salt (1 tsp for the rub, 1/4 tsp for the relish)
  • 4center-cut skin-on salmon fillets, 1 to 1 1/4 inches thick, patted dry (6-ounce fillets)
  • 1/2 cuplightly packed fresh flat-leaf parsley OR cilantro, roughly chopped
  • 1/2 cuppitted green OR black olives, roughly chopped
  • cooking spray

Steps

  1. Place the 4 salmon fillets skin side down on the rack.
  2. Rub the harissa rub onto the top and sides of each fillet.
  3. Leave the salmon at room temperature until the oven is hot.
  4. When the oven is hot, put the baking sheet on the middle rack.
  5. Roast 12 to 14 minutes, until the flesh flakes easily and the harissa has deepened in color. Set a timer for 12 minutes. While it roasts: set the table and wash the small bowls.
  6. When the timer goes, check the salmon: it's done when the flesh flakes easily. If not, roast up to 14 minutes total and check again.
  7. Take the salmon out. Top each fillet with the relish.
  8. Serve with the lemon wedges on the side.

Notes

The bright relish is there to cut the richness of the salmon. Serve with couscous and a cucumber or tomato salad.

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