If you’re seeking a delicious meal with easy cleanup, this one-pan dish featuring honey-harissa salmon and vegetables is perfect for hectic evenings. The highlight is the salmon coated in a sweet and spicy glaze, then baked alongside baby potatoes and tender asparagus until it’s flaky and moist. It’s a straightforward yet gratifying recipe that should earn a spot in your weeknight meal rotation.
Ingredients
Potatoes:
- 680 grams baby potatoes, halved
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
Salmon:
- 4 salmon fillets, 150–200 grams each, about 1–1½ inches thick, patted dry
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon salt
- 3 tablespoons harissa
- 2 tablespoons honey
Asparagus:
- 1 bunch asparagus, 350 grams, ends trimmed
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
Preparation
Preheat the oven to 400°F with a rack in the middle position. Line a large sheet pan with parchment paper.
Spread the halved potatoes on the pan and drizzle with olive oil. Season with salt, pepper, garlic powder, onion powder, and paprika, then toss to coat. Bake in the oven until the potatoes start to turn golden, approximately 20 to 25 minutes.
While the potatoes are baking, coat the salmon with olive oil and salt. Combine the harissa and honey in a small bowl, then evenly spread the mixture on the salmon.
Toss the asparagus with olive oil, salt, pepper, and garlic powder in a bowl.
Once the potatoes are partly cooked, shift them to one side on the pan. Place the salmon fillets in the center and arrange the asparagus on the other side.
Return the pan to the oven and bake until the salmon is flaky and moist, around 12 to 15 minutes (adjust slightly for thicker salmon). Serve hot.
Serves 4
Created in partnership with CBC Creator Network.