Harissa-Glazed Salmon with Charred Sweet Potato Wedges
Ingredients
- 4 fillets (6 oz each)salmon fillets (skin-on)
- 2 mediumsweet potato
- 2 tablespoonharissa paste
- 1 tablespoonhoney
- 3 tablespoonolive oil
- 2 clovesgarlic
- 1 wholelemon
- ·salt
- ·black pepper
Prep
- 01
Mince 2 cloves garlic.
- 02
Cut 2 medium sweet potatoes into 3/4-inch wedges.
Method
- 01
Preheat oven to 425°F.
- 02
Cut sweet potatoes into 3/4-inch wedges and toss with 1 1/2 tablespoons olive oil, salt, and pepper. Spread on a large sheet pan and roast for 15 minutes.
- 03
While potatoes roast, whisk together harissa paste, honey, minced garlic, and 1 1/2 tablespoons olive oil in a small bowl.
- 04
Remove sheet pan from oven. Push sweet potato wedges to the sides and arrange salmon fillets skin-side down in the center. Brush harissa glaze over the salmon.
- 05
Roast for 12–14 minutes, until salmon is opaque and flakes easily with a fork, and sweet potatoes are tender and lightly charred at the edges.
- 06
Divide between plates and finish with a squeeze of fresh lemon juice.
Harissa adds warming spice and depth without much heat—use less if you prefer mild, or swap for Dijon mustard for a tangy version. Leftovers keep refrigerated for up to 3 days.