Harissa Roasted Salmon with Potatoes: How to Make this Stunning Dinner

I am always looking for new salmon recipes, so when I saw a tub of vibrant harissa at my local grocers, I knew there was only one option; harissa roasted salmon with potatoes.

And if you’re not familiar, harissa is a spicy, aromatic pepper paste that originates from northern Africa. It has a smoky, tangy flavor that pairs perfectly with salmon. The harissa cuts through the richness of the salmon and gives it an umami flavor that can only be enhanced with a squeeze of lime, a couple crispy potatoes, and of course, the piece de resistance, whipped feta.

Harissa roasted salmon and potatoes would not be complete without the creamy, salty, and irresistable whipped feta. It’s a perfect accompaniment for dipping the potatoes and even smothering that salmon.

If you ever find yourself in a salmon rut, try my harissa roasted salmon with potatoes to give your same ole same ole salmon a little kick and umph to spice up your life.

Serves 4

Suggested Wine Pairing:

A dry rose will be the bridge between the spicy seasoning and the savory fish. Or, if you are a red wine lover, try a pinot noir. The earthiness will pair well with the roasted salmon.

Harissa Roasted Salmon and Potatoes Ingredients:

4 Salmon Fillets

8 ounces of cherry tomatoes

1/2 red onion, thinly sliced

4 tablespoons of harissa paste

4 cloves of garlic, minced

1 teaspoon of cumin

1/2 teaspoon of coriander

1 teaspoon of paprika

2 tablespoons of olive oil

Juice of 1 lime

16-20 baby potatoes, cut into quarters

Salt and pepper to taste

For the Whipped Feta:

6 ounces of feta

1/4 cup of greek yogurt

1/4 teaspoon of pepper

To Garnish:

Chopped mint and parsley

Harissa Roasted Salmon Instructions:

1. Let’s start with those potatoes since they take the longest. Add the potatoes to a stock pot with salted water just to cover them. Bring to a boil and simmer for 15 minutes.
2. Meanwhile, preheat your oven to 400F with an oiled sheet pan inside to preheat for maximum potato crispiness.
3. During the preheating process, combine the harissa, garlic, cumin, coriander, paprika, olive oil, and lime juice in a large bowl.
4. Generously season the salmon fillets with salt and pepper and then spread about half of the mixture over the salmon fillets and allow them to quickly marinate.
5. Once the potatoes have parboiled, drain them and toss them in salt and pepper and the remainder of the harissa marinade. Carefully remove the oiled baking sheet and add the potatoes. Cook for another 40 – 45 minutes in the preheated oven.
6. Next, add the salmon to a baking dish and arrange the cherry tomatoes and red onions around the salmon. Season with salt and pepper and drizzle with olive oil.
7. Once the potatoes have been cooking for 20 minutes, turn them and return the potatoes to the oven along with the salmon for the next 20 minutes.
8. Meanwhile, combine the feta, yogurt, and pepper. This should be easy enough to whisk in a bowl, but you could also opt to use a blender or food processor.
9. To serve, add a generous dollop of the whipped feta to the bottom of the plate, top with the salmon, tomatoes, onions, and potatoes. Garnish with mint, parsely, and freshly cracked black pepper if desired.

If you like this, be sure to try my harissa chicken or my roasted cauliflower with whipped feta.