Harissa-Roasted Sweet Potatoes with Pepita-Crusted Salmon and Tomato-Feta Salad

This dish brings together a crunchy pepita-panko crust on tender salmon, spicy harissa-roasted sweet potato rounds, and a bright tomato-feta salad. The creamy, spicy-sweet sauce drizzled over the salmon ties everything together for a restaurant-quality meal at home.

Perfect for a special weeknight dinner or when you want to impress guests, this recipe is packed with texture and bold flavors. The pepita crust adds a nutty crunch, while the harissa gives the sweet potatoes a gentle heat. A quick dressing of red pepper jam and lemon brightens the salad.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 ounce PepitasView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit Red Pepper JamView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

6.5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Sugar (to taste)View ingredient guideLike ingredientDislike ingredient

Salt (to taste)View ingredient guideLike ingredientDislike ingredient

Pepper (to taste)View ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position (and middle for 4 servings) and preheat to 450°F. Wash and dry produce. Slice sweet potatoes into ¼-inch-thick rounds. Peel and mince or grate garlic. Finely chop pepitas (or crush in bag with a heavy pan). Quarter lemon.
2. Toss sweet potatoes on a lightly oiled baking sheet with a drizzle of olive oil, half the oregano, ½ tsp harissa powder (¾ tsp for 4 servings), and a big pinch of salt and pepper. Roast on top rack for 12 minutes (you’ll add more to the sheet later).
3. Meanwhile, place garlic and 1½ Tbsp butter (3 Tbsp for 4) in a medium microwave-safe bowl. Microwave until 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. Add water 1 tsp at a time until drizzling consistency. Season with salt and pepper.
4. Pat salmon dry with paper towels and season all over with salt and pepper. Drizzle skin sides with oil; rub to coat. After sweet potatoes have roasted 12 minutes, remove sheet from oven. Push sweet potatoes to one side; place salmon skin-side down on empty side. (For 4 servings, transfer sweet potatoes to middle rack; add salmon to a second sheet and roast on top rack.) Spread tops of salmon with a thin layer of mustard; sprinkle with a pinch of sugar; mound with pepita mixture, pressing firmly. Roast on top rack until crust is golden and salmon is cooked through, 10–12 minutes.
5. Meanwhile, in a second small bowl, whisk together remaining jam, 1½ Tbsp olive oil (3 Tbsp for 4), juice from one lemon wedge (two for 4), and a pinch of salt and pepper. Halve tomatoes lengthwise. In a large bowl, toss mixed greens, feta, and tomatoes with as much dressing as you like. Season with salt and pepper if desired.
6. Divide salmon, sweet potatoes, and salad between plates. Drizzle salmon with sauce. Serve with remaining lemon wedges and extra sauce on the side. Salmon is fully cooked when internal temperature reaches 145°F.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with another firm fish like cod or trout. Adjust cooking time as needed.

What can I use instead of red pepper jam?

You can substitute with a mix of apricot jam and a pinch of red pepper flakes, or use sweet chili sauce.

Can I make this recipe dairy-free?

Yes, omit the feta cheese and use a dairy-free butter alternative or oil for the crust.