Prepare to embark on a culinary journey that will transform your weeknight dinner from ordinary to extraordinary! This North African-inspired Harissa Salmon with Sweet Potato recipe is not just a meal, it's a flavor explosion that combines the rich, spicy warmth of harissa with the tender, succulent salmon and the creamy sweetness of roasted sweet potatoes. In just 40 minutes, you'll create a restaurant-worthy dish that will have your family and friends begging for seconds.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: North African
Serves: 2 servings
Ingredients
- 2 salmon fillets
- 2 tablespoons harissa paste
- 2 sweet potatoes, cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ease cleanup.
- Wash and peel the sweet potatoes. Cut them into 1-inch cubes, ensuring they are roughly uniform in size to promote even cooking.
- Toss the sweet potato cubes with 1 tablespoon of olive oil, sprinkle with salt and pepper. Spread them evenly on one side of the prepared baking sheet.
- Roast the sweet potatoes in the preheated oven for 15 minutes until they start to become golden and slightly crisp at the edges.
- Pat the salmon fillets dry with paper towels to remove excess moisture, which helps achieve a better sear and flavor absorption.
- Brush the salmon fillets generously with harissa paste, ensuring complete and even coverage on both sides.
- Remove the baking sheet from the oven, push the sweet potatoes to one side, and place the harissa-coated salmon fillets on the cleared space.
- Drizzle the remaining olive oil over the salmon and season with additional salt and pepper if desired.
- Return the baking sheet to the oven and cook for an additional 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Remove from the oven and let rest for 2-3 minutes to allow the juices to redistribute.
- Serve the harissa salmon alongside the roasted sweet potatoes, garnished with fresh lemon wedges for squeezing over the dish.
Tips
- Pat your salmon fillets completely dry before applying harissa to ensure maximum flavor absorption and a beautiful sear.
- Choose high-quality harissa paste for the most authentic and intense flavor profile.
- Cut sweet potatoes into uniform cubes to guarantee even roasting and prevent some pieces from burning while others remain undercooked.
- Use parchment paper to make cleanup a breeze and prevent sticking.
- Don't overcook the salmon - it should be just opaque and flake easily with a fork to maintain its moisture and tenderness.
- Fresh lemon wedges are crucial - the citrus brightens the entire dish and cuts through the richness of the salmon.
- If you prefer less heat, choose a milder harissa paste or reduce the quantity.
Nutrition Facts
Calories: 489kcal
Carbohydrates: 26g
Protein: 28g
Fat: 29g
Saturated Fat: 5g
Cholesterol: 63mg
