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Harissa-Roasted Salmon with Lemon, Olive and Parsley Relish
Harissa, the North African spice paste we consider a pantry staple, adds flavor to salmon fillets along with garlic and lemon juice. After roasting, we serve the fillets with a simple three-ingredient relish made by combining parsley, lemon zest and chopped green (or black) olives. We use the bold, zingy intensity of the herbal garnish to balance the fattiness of the salmon. Serve with couscous and perhaps a cucumber or tomato salad.
4
Servings
50 minutes
15 minutes active
Ingredients
-
3
tablespoons harissa paste
-
2
tablespoons extra-virgin olive oil, divided
Directions
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01Set a wire rack in a rimmed baking sheet and mist it with cooking spray. In a small bowl, stir together the harissa, 1 tablespoon oil, garlic, the lemon juice and 1 teaspoon salt. Place the salmon skin side down on the rack. Rub the harissa mixture onto the top and sides of the fillets. Let stand at room temperature while the oven heats.
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