Roasted salmon gets a smoky-spicy harissa and honey glaze while sweet potatoes caramelize alongside it. Fresh pomegranate and lemon add acidity and bright October color to the finished plate.
Estimated nutrition
Per serving
Based on 4 servings
- Calories
- 560 kcal
- Protein
- 37 g
- Carbs
- 48 g
- Fat
- 25 g
- Fiber
- 8 g
Actual values can vary with brands, amounts, and preparation.
Ingredients
Loading serving controls…Salmon & Sweet Potatoes
- 4 salmon fillets, 5 oz (140 g) each
- 1½ lb (680 g) sweet potatoes, cut into ¾-inch cubes
- 1 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
Harissa Glaze
- 2 tbsp harissa paste
- 1 tbsp honey
- 1 tbsp lemon juice
- 1 garlic clove, minced
Finish
- ½ cup (80 g) pomegranate arils
- 2 tbsp chopped fresh parsley
Need a broader change?
Adjust this recipe around your kitchen and preferences.
SpiceGuy suggestions
- Sumac — Tart citrus character
- Cumin — Earthy warmth
Instructions
- 1
Heat the oven to 425°F / 220°C.
- 2
Toss the sweet potatoes with olive oil, salt, and pepper. Roast for 20 minutes.
- 3
Whisk together harissa, honey, lemon juice, and garlic.
- 4
Remove the baking sheet and push the sweet potatoes to the sides. Place the salmon in the center.
- 5
Brush the salmon evenly with the harissa glaze.
- 6
Roast for another 10–14 minutes, until the thickest part of the salmon reaches 145°F / 63°C.
- 7
Scatter pomegranate arils and parsley over the salmon and sweet potatoes before serving.
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