Moroccan Sheet Pan Salmon
Serves: 4
Ingredients
- 4 PrimeWaters® Atlantic salmon (5oz each)
- 4 bulb onions, cut in half
- 2 small sweet potatoes, peeled and sliced into ½ inch rounds
- 2 tbsp olive oil, divided
- 5 tsp harissa
- A few sprigs of mint
- 4 tbsp pomegranate seeds
- 4 orange wedges
- Diamond Crystal® Kosher salt and pepper to taste
Instructions
- Season the salmon portions with a pinch of salt and pepper. Then, spoon 1 tsp harissa over each portion. Set aside the remaining harissa.
- In a large bowl, combine the halved bulb onions and sliced sweet potatoes with 1 tbsp olive oil, a nice pinch of salt, ground black pepper and the reserved 1 tsp of harissa. Toss to combine.
- Line a large, rimmed baking tray with foil or use a nonstick large, rimmed baking tray. Brush 1 tbsp olive oil over the bottom of the tray.
- Arrange the sweet potatoes and bulb onions on the tray. Place in 400 degree oven for 7-10 minutes or until the vegetables start to get tender.
- Remove pan from oven. Move vegetables to one side of tray and place salmon portions on other side of tray, skin side down.
- Place back in oven and cook for an additional 10-15 minutes or until vegetables are slightly charred and tender and salmon is cooked through, to an internal temp of 145°F.
Serve:
- Place sheet pan in center of table and let each person serve themselves some vegetables and a portion of salmon.
- Garnish each plate with a wedge of orange, pomegranate seeds and mint.
Additional Enhancements:
- Crushed pistachios
- Couscous
- More harissa
- Chermoula (Moroccan green sauce)
