“This meal looks impressive right on the pan, so serve it from there and cut down on cleanup. You’ve got better things to do.”
— COLU HENRY, NYT Cooking
I recently subscribed to the NYT Cooking site/app because I fell in love with Alison Roman’s “The Stew” recipe, and fell into a YouTube rabbit hole featuring all of NYT Cooking’s recipe videos. To get the exact recipes, you really need the subscription (so I bought it). So far, I can honestly say I’m glad I did subscribe because there is an even bigger library of how-to-videos, recipes, and you can even add your own cooking notes for them to review or just read other’s notes. Needless to say, it is a lot of fun, and where my dinner recipe is hailing from tonight.
This recipe was very straight forward. It has an “easy” icon on the top right corner of the thumbnail for this recipe within the NYT Cooking app. That should tell you all you need to know.
I followed this recipe as written, but I used half(ish) the amount of salmon so I cut my marinade in half. It can always be tricky to divide or double recipes, which makes me paranoid and take twice the amount of time to cook something because I’m constantly double-checking my steps.
The potatoes were almost perfect. I believe the potatoes and the onions needed a little more olive oil, or I burned the onions by laying them on the “shiny” side of the aluminum foil. They still tasted very good, just dry.
The salmon however, came out beautifully. I did cook it for about 3 minutes longer than the recipe calls for because I like a medium-well salmon whereas this recipe is cooking it medium rare. The citrus in the marinade really brightened the salmon, and the other ingredients gave the flavor a lot of depth.
I also made a batch of sriracha brussel sprouts over honey infused greek yogurt. The infusion was the honey I poured over the 0% Fage Greek Yogurt… Haha. They were delicious. My husband said, “You’ve really nailed your brussel sprouts.”
This sheet pan dinner was very simple, delicious, and quick. Next time I will use a little more garlic and a little less orange juice in the marinade, and more olive oil for the potatoes and onions. I can’t wait to make even more sheet pan dinners in the future!
Happy weeknight cooking!
Sheet-Pan Harissa Salmon With Potatoes and Citrus
INGREDIENTS
- 4 (6-ounce) skin-on salmon fillets, about 1- to 1½-inches thick
- Kosher salt and black pepper
- 2 to 3 tablespoons mild or spicy harissa paste, depending on your preference
- 2 teaspoons grated fresh ginger
- 1 garlic clove, grated
- ½ teaspoon orange zest
- ¼ cup orange juice (from about ½ orange)
- 1 pound small potatoes, such as baby red or fingerlings, cut in half lengthwise
- 1 small red onion, peeled, quartered and cut into ½-inch wedges
- 2 tablespoons olive oil
- ¼ cup cilantro, roughly chopped, both leaves and tender stems
- 3 tablespoons scallions, thinly sliced on an angle, both white and green parts
- Flaky salt, for serving
INSTRUCTIONS
- Heat oven to 450 degrees. Lay salmon on a plate, and season with salt and pepper. In a shallow bowl, whisk together harissa, ginger, garlic, orange zest and juice. Spoon the mixture over the flesh and sides of the fish, and let marinate at room temperature.
- Meanwhile, line a sheet pan with parchment paper (or use a nonstick sheet pan). In a large bowl, toss together the potatoes and onion with the olive oil, and season well with salt and pepper. Arrange them on the sheet pan in 1 layer, leaving 4 spaces for the salmon fillets to be added later. Roast until the potatoes are beginning to brown and are almost cooked through, about 20 minutes.
- Add the salmon to the sheet pan skin-side down, and roast until the fish is opaque and cooked through and the potatoes are crisp, about 8 minutes more. Scatter cilantro and scallions over everything, and season with flaky salt.
Let me know how the recipe turned out for you in the comments below!
Trial & Eggs 