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

This pepita-crusted salmon is a showstopper dinner that’s easier than it looks. A crunchy, nutty crust made from pepitas and panko bakes onto tender salmon fillets, while harissa-spiced sweet potato rounds roast alongside. A creamy, spicy-sweet sauce drizzled over the salmon ties everything together and a bright tomato-feta salad with mixed greens adds freshness.

Perfect for a weeknight meal or a special occasion, this dish balances textures and flavors: crunchy, creamy, spicy and tangy. The recipe comes together on a single sheet pan (plus a quick salad), making cleanup a breeze.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit Red Pepper JamView ingredient guideLike ingredientDislike ingredient

0.25 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

0.188 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

0.5 ounce PepitasView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

6.5 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

0.18 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven 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 their bag with a heavy-bottomed pan or rolling pin). Quarter lemon.
2. 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).
3. 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.
4. 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.
5. 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.
6. 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.

Recipe Tips

FAQ

Can I use a different fish instead of salmon?

Yes, this recipe works well with other firm fish like trout or arctic char. Adjust cooking time as needed.

Can I make this recipe dairy-free?

To make it dairy-free, omit the feta cheese and use a dairy-free butter substitute or olive oil instead of butter in the pepita crust.

How do I store leftovers?

Store leftover salmon, sweet potatoes and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat salmon and sweet potatoes in the oven at 350°F until warmed through.