Pepita-Crusted Salmon
with Tomato-Feta Salad & Harissa-Roasted Sweet Potatoes
- Wheat
- Eggs
- Fish
- Milk
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
2 unit
Sweet Potatoes
1 clove
Garlic
½ ounce
Pepitas
1 unit
Lemon
1 teaspoon
Dried Oregano
1 tablespoon
Harissa Powder
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
4 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Red Pepper Jam
10 ounce
Salmon
(Contains: Fish)
2 teaspoon
Dijon Mustard
4 ounce
Grape Tomatoes
2 ounce
Mixed Greens
½ cup
Feta Cheese
(Contains: Milk)
Not included in your delivery
6.5 teaspoon
Olive Oil
2 teaspoon
Cooking Oil
1.5 tablespoon
Butter
(Contains: Milk)
Sugar
Salt
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) (or more if you want an extra kick!), and a big pinch of salt and pepper. • 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 and salmon is cooked through, 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.
Salmon is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the pepita crust and harissa-spiced sweet potatoes, though some found the salmon fishy 🐟.
- Ease of prep: Several noted it was more time-consuming than expected, with multiple steps and sauces to prepare.
- Suggestions: Consider toasting the pepitas for easier crushing; some preferred less mayo in the sauce.
- Leftovers: The salad dressing was a hit – several wished for extra to use on other meals.
- Portions: A few mentioned small salmon pieces or limited sweet potato servings for a premium meal.
Reviews from our home cooks
Wonderful meal! I had never had pepita in a dish. This was a very pleasant adventure in flavors, for both the salmon and sweet potatoes!
Totally and COMPLETELY worth the premium status of this meal. Everything about this recipe was completely amazing: ease of prep, AMAZING side. Simply perfect. LOVED the crust on the salmon. Hubs ate two pieces and there were zero leftovers.
Haven't been this happy with a recipe in a while! Every part of this recipe was absolutely delicious. I highly recommend using 2 to 3 times the amount of harissa on the sweet potatoes. Loved the very eclectic ingredients. Healthy and super satisfying.
Loved the salmon-- dijon mustard is a personal favorite on salmon, so I really loved this combo with the pepitas and breadcrumbs. The salad and dressing were also delicious and so simple!
By far my new HF FAVORITE!! The Pepita crusted salmon was incredible! I couldn't quit talking about how good the salad was. 10/10 recommend!
Tasted very good. The flavor of the sweet potatoes was surprisingly good. Salad and dressing were great. My only issue was it was a bit too rich with the butter pepita topped salmon. Perhaps a lighter version would be better.
The greens weren't in the greatest shape - but the salad dressing made with the red pepper jam was terrific. Loved the combination of the pepita crust with the salmon!
So delicious! It went perfectly! I liked that everything was made in the oven (except the salad, of course). Pepita crust was perfect!
I love this meal. The salmon was delicious! Moist, flavorful. The sweet potatoes were great and the salad was delicious! Alot of dishes to wash.
The salmon was delicious! Great taste. It took some time to prepare, but was worth the time. The pepitas were interesting , but not necessary. Pecans would be great,too.
