Pan-seared salmon rubbed with Moroccan harissa seasoning, stir-fried with green beans, peppers and cherry tomatoes. Simple and elegant!
BE PICTURED IN; CHARACTERIZED IN:
When I’m at the dining table looking for some oohs and ahs but don’t want to make a fuss or wash a few plates, I reach for this easy Seared Salmon.
Oh, and did I mention the whole thing is cooked on a baking sheet? Beautiful, tasty and easy to clean? My kind of dinner.
What is Harissa?
I use a dry harissa seasoning mix for this salmon. This is a Moroccan spice that contains a variety of chilies mixed with cumin and coriander. It may also contain garlic, sumac, ginger and cinnamon. I also like to add some dried orange peel.
There are several good dry harissa mixes available online and at well-stocked grocery stores. Make sure you get the dry mix for this recipe, not the paste.
If you don’t have harissa or just want a different flavor, you can also try swapping out the dry rub for one of your favorite condiments. Chipotle chili powder, lemon pepper, or BBQ rub would all work well here.
The cooking time for the salmon will depend on the size of your salmon and your preferred doneness. For 1 1/2 pounds of salmon you’ll have a medium rare in 8 minutes and a still juicy but fully cooked salmon in 10 minutes.
Sheet of Pan Harissa Salmon
If you don’t feel like tomato salad, leave it out and sprinkle the fried salmon with chives instead.
ingredients
For the salmon and vegetables:
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1 1/2 lb all salmon fillet
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1 1/4 lb green beanstrimmed
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2 pepper Middle Red peppercut
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1/4 Cup olive oildivided
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2 tablespoon dry Harissa spice mix (divided)
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1/2 teaspoon kosher Salt (divided)
For the cherry tomato salad:
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1 tablespoon Parselyroughly chopped
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2 teaspoon red wine vinegar
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2 tablespoon olive oil
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1 clove garlic
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1/3 Cup roasted salted pistachios (Optional)
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1 pint cherry tomatoeshalved
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prize kosher Salt (or more if not using the pistachios)
method
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Preheat the oven:
Preheat oven to 425°F.
Line a full sheet pan with foil. (If your sheet pan is too small to fit the salmon and vegetables, cut the fillet in half and cook on two sheet pans.)
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Remove pin bone:
Use needle nose pliers to remove the pin bones from the salmon.
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Fry the vegetables:
Mix green beans and peppers with 1 tablespoon olive oil, 2 teaspoons harissa, and a pinch of salt. Spread in a single layer on the baking sheet. Fry for 10 minutes.
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Prepare the salmon:
Sprinkle both sides of the salmon with the remaining harissa and 1/4 teaspoon salt, then brush with olive oil. (This will prevent the spices from burning in the oven.)
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Fry the salmon with the vegetables:
Remove the sheet pan of vegetables from the oven and use a spatula to stir them, making some space in the center for the salmon. Place back in the oven and bake for 8 to 10 minutes.
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Prepare tomato salad:
While the salmon is in the oven, use a mini food processor or blender to mix together the parsley, red wine, and olive oil. Once well mixed, add the garlic and pistachios (if using) and just pulse a few times. They want some nice chunks in there. Mix in the cherry tomatoes and season with salt.
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Surcharge:
Place the roasted vegetables on a serving platter and place the salmon on top. Pour the cherry tomato salad over the salmon and serve.
| nutritional information (per serving) | |
|---|---|
| 419 | calories |
| 29g | Fat |
| 13g | carbohydrates |
| 28g | protein |
