Crispy Harissa Salmon with Roasted Sweet Potato and Lemon Salad

This sheet pan dinner brings together the bold flavors of North African cuisine with the convenience of a weeknight meal. Salmon fillets are coated in a spicy harissa-yogurt sauce and topped with a crunchy pepita-panko crust, then roasted alongside sweet potato cubes until perfectly tender. The result is a restaurant-quality dish that comes together in just 30 minutes.

A bright lemon vinaigrette and fresh cilantro finish the dish, while a side of mixed greens adds a refreshing contrast. It’s a balanced, flavorful meal that’s sure to become a favorite.

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Ingredients

1 unit Harissa AioliView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 ounce PepitasView ingredient guideLike ingredientDislike ingredient

20 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Peel and dice sweet potato into ½-inch pieces.
2. Toss sweet potato on one side of a baking sheet with a drizzle of oil, half the garlic powder, salt and pepper. Roast on top rack until beginning to soften, about 10 minutes.
3. Meanwhile, in a small bowl, combine harissa aioli and yogurt. Reserve half for serving. Finely chop pepitas. Quarter lemon. Roughly chop cilantro. In another small bowl, combine panko, pepitas, remaining garlic powder, a drizzle of oil, salt and pepper.
4. Pat salmon dry with paper towels; season all over with salt and pepper. After sweet potato has roasted 10 minutes, remove sheet from oven. Carefully add salmon, skin side 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.
5. In a large bowl, whisk together juice from one lemon wedge, a drizzle of oil, salt and pepper. Once sweet potato is done, transfer to bowl along with mixed greens. Toss to combine.
6. 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.

Recipe Tips

FAQ

Can I use a different fish instead of salmon?

Yes, firm white fish like cod or halibut would work well, but adjust cooking time as needed.

How do I store leftovers?

Store salmon and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat salmon gently in the oven.

Can I make this recipe dairy-free?

Yes, use a dairy-free yogurt alternative and omit the yogurt in the sauce or replace with a dairy-free option.