Harissa Salmon & Sweet Potato Salad
with Pepita-Panko Crust, Mixed Greens & Lemon
- Eggs
- Milk
- Wheat
- Fish
This North African–inspired salmon gets a spice-kissed makeover with harissa aioli. A pepita-panko crust creates golden crunch on the roasted salmon, while sweet potato adds earthy sweetness to a lemony salad. Everything roasts together in a quick 30 minutes for an easy, restaurant-worthy weeknight plate.
Ingredients
1 unit
Harissa Aioli
(Contains: Eggs)
1 unit
Lemon
1 unit
Sweet Potato
4 ounce
Mixed Greens
2 tablespoon
Yogurt
(Contains: Milk)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
½ ounce
Pepitas
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Salt
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
-
Peel and dice sweet potato into ½-inch pieces.
-
Toss sweet potato on one side of a baking sheet with a drizzle of oil, half the garlic powder (you’ll use the rest later), salt, and pepper. Roast on top rack until beginning to soften, 10 minutes (you’ll add more to the sheet then).
-
While sweet potato roasts, in a small bowl, combine harissa aioli and yogurt. Reserve half the harissa-yogurt sauce in a separate small bowl for serving.
-
Finely chop pepitas. Quarter lemon. Roughly chop cilantro.
-
In a third small bowl, combine panko, pepitas, remaining garlic powder, a drizzle of oil, salt, and pepper.
- Pat salmon* dry with paper towels; season all over with salt and pepper.
- Once sweet potato has roasted 10 minutes, remove sheet from oven; carefully add salmon, skin sides down, to empty side of sheet.
-
Evenly top salmon with remaining harissa-yogurt sauce and mound with panko mixture, pressing to adhere. Return to top rack and roast until sweet potato is tender and salmon is cooked through, 8-10 minutes more.
-
In a large bowl, whisk together juice from one lemon wedge (two wedges for 4 servings), a drizzle of oil, salt, and pepper.
-
Once sweet potato is done roasting, transfer to bowl along with mixed greens. Toss to combine.
-
Divide sweet potato salad and salmon between plates. Drizzle reserved harissa yogurt sauce over salmon and sprinkle with cilantro. Serve with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The harissa-yogurt crust gave the salmon great flavor and crunch; some found the salad dressing (lemon and oil) too plain and added a balsamic glaze to lift it 🍋.
- Ease of prep: The recipe comes together on one sheet pan, making cleanup easy; actual cook time ran longer than listed for some, so plan for 45–50 minutes.
- Suggestions: Add more sauce — several reviewers wished there was extra harissa-yogurt for drizzling. Consider serving the sweet potato alongside the salad rather than tossed in, if you prefer them separate.
- Portions: Sweet potato portions were frequently noted as too small for two servings; supplement with an extra potato if you want a more filling side.
