Name: Harissa Salmon Potatoes Bake
Prep time: 15 min
Cook time: 35 min
Total time: 55 min
Ingredients: 600 g salmon fillets; 400 g baby potatoes, halved; 150 g kale, chopped; 100 g arugula; 50 g harissa paste; 30 ml olive oil; to taste Salt and pepper; Juice of 1 lemon; for garnish Fresh cilantro, chopped (optional); for serving Feta cheese, crumbled (optional)

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Harissa Salmon Potatoes Bake

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This Harissa Salmon Potatoes Bake is a delightful dish that marries the rich flavors of salmon cooked with aromatic harissa, vibrant arugula, and nutritious kale, all topped with fresh cilantro. Nestled over a bed of perfectly roasted potatoes, this recipe offers both a satisfying and quick meal for any autumn evening. Feel free to adjust spice levels or add your favorite greens to make it your own!

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Prep Time 15

Cook Time 35

Total Time 55

Servings: 4

Course: Autumn

Cuisine: Contemporary

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

600 g salmon fillets
400 g baby potatoes, halved
150 g kale, chopped
100 g arugula
50 g harissa paste
30 ml olive oil
to taste Salt and pepper
Juice of 1 lemon
for garnish Fresh cilantro, chopped optional
for serving Feta cheese, crumbled optional

Equipment

Baking tray
Chef's knife
Large mixing bowl
Aluminum foil

Method

Preheat your oven to 200°C (400°F).
In a mixing bowl, toss the halved baby potatoes with half of the olive oil, salt, and pepper. Spread them out on a baking tray, cut side down. Roast for 20 minutes, or until golden brown and tender.
While the potatoes are roasting, prepare the salmon. In another bowl, mix the harissa paste, remaining olive oil, lemon juice, salt, and pepper. Coat the salmon fillets with the mixture.
After 20 minutes, remove the baking tray with potatoes from the oven. Push the potatoes to the sides of the tray and place the salmon fillets in the center. Scatter the chopped kale over the salmon and potatoes.
Return the tray to the oven and roast for another 15 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temperature should reach 63°C / 145°F).
Once out of the oven, layer arugula on top of the salmon and let it rest for 5 minutes.
Plate the dish by serving the roasted potatoes with salmon on top, garnished with fresh cilantro and optional feta cheese if desired.

Nutrition

Calories: 450kcalCarbohydrates: 35gProtein: 35gFat: 20gSodium: 450mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 300IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

For a milder flavor, you can use less harissa paste or mix it with a bit of yogurt to create a creamy sauce.
Feel free to swap out the kale for spinach or Swiss chard if they are more to your liking.
Leftovers can be stored in an airtight container in the fridge for up to 3 days; simply reheat in the oven for best results.
Enjoy your culinary adventure with this vibrant dish!

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Harissa Salmon Potatoes Bake