Harissa Salmon & Sweet Potato Salad
with Pepita-Panko Crust, Mixed Greens & Lemon
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
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 potatoes have 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 potatoes are 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.
