Pepita-Crusted Icelandic Cod
with Tomato-Feta Salad & Harissa-Roasted Sweet Potatoes
- Milk
- Fish
- Eggs
- Wheat
Seeds aren’t just for the birds! Crunchy, nutty, and full of nutrients, pepitas are tossed with garlicky-buttery panko to make a uniquely crispy crust for roasted salmon that only gets better when drizzled with a spicy-sweet and creamy sauce. Harissa-spiced roasted sweet potato medallions are tucked on the side, and a tomato and feta salad add brightness to the meal.
Ingredients
½ cup
Feta Cheese
(Contains: Milk)
1 unit
Lemon
2 unit
Sweet Potato
4 ounce
Grape Tomatoes
10 ounce
Icelandic Cod
(Contains: Fish)
4 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Red Pepper Jam
¼ tablespoon
Harissa Powder
0.19 cup
Panko Breadcrumbs
(Contains: Wheat)
1 clove
Garlic
1 teaspoon
Dried Oregano
2 teaspoon
Dijon Mustard
2 ounce
Mixed Greens
½ ounce
Pepitas
Not included in your delivery
teaspoon (tsp)
Salt
0.18 teaspoon (tsp)
Sugar
6.5 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
1.5 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.
Slice sweet potatoes into ¼-inch-thick rounds. Peel and mince or grate garlic. Finely chop pepitas (or crush in their bag with a heavy-bottomed pan or rolling pin). Quarter lemon.
Toss sweet potatoes on a lightly oiled baking sheet with a large drizzle of olive oil, half the oregano, ½ tsp harissa powder (¾ tsp for 4 servings), and a big pinch of salt and pepper. (Use more harissa if you want an extra kick!)
Roast on top rack for 12 minutes (you’ll add more to the sheet then).
While sweet potatoes roast, place garlic and 1½ TBSP butter (3 TBSP for 4 servings) in a medium microwave-safe bowl. Microwave until butter is melted, 30-45 seconds. Let cool slightly, then stir in pepitas, remaining oregano, 3 TBSP panko (6 TBSP for 4), and a pinch of salt and pepper.
In a small bowl, combine mayonnaise, half the jam, ¼ tsp harissa powder (½ tsp for 4), and a squeeze of lemon juice. (Taste and add more harissa if you like.) If needed, add water 1 tsp at a time until mixture reaches drizzling consistency. Season with salt and pepper.
Pat salmon* dry with paper towels and season all over with salt and pepper. Drizzle skin sides with oil; rub to coat.
Once sweet potatoes have roasted 12 minutes, remove sheet from oven. Carefully push sweet potatoes to one side of sheet; place salmon, skin sides down, on empty side. (For 4 servings, transfer sweet potatoes to middle rack; add salmon to a second sheet and roast on top rack.) Evenly spread tops of salmon with a thin layer of mustard; sprinkle with a pinch of sugar and mound with pepita mixture, pressing firmly to adhere.
Roast on top rack until crust is golden brown, salmon is cooked through, and sweet potatoes are tender, 10-12 minutes.
Meanwhile, in a second small bowl, whisk together remaining jam, 1½ TBSP olive oil (3 TBSP for 4 servings), juice from one lemon wedge (two wedges for 4), and a pinch of salt and pepper. TIP: For a tangier dressing, add another squeeze of lemon juice.
Halve tomatoes lengthwise.
In a large bowl, toss mixed greens, feta, and tomatoes with as much dressing as you like. Taste and season with salt and pepper if desired.
Divide salmon, sweet potatoes, and salad between plates. Drizzle salmon with as much sauce as you like. Serve with remaining lemon wedges and any remaining sauce on the side.
