Directions
- Preheat oven to 275°. Whisk oil, harissa, and garlic in a medium bowl. Pour half of harissa mixture into a medium sized baking dish and coat the bottom of dish. Scatter lemon and orange slices in baking dish along with salmon.
- Season salmon on all sides with salt and place in dish. Pour remaining harissa mixture over salmon, use a brush if needed to coat evenly. Roast 15 minutes. Remove from oven and baste salmon with harissa oil in dish. Return to oven and continue to roast until salmon starts to flake but is opaque in the middle, 10–20 minutes longer depending on how you like your fish cooked.
- Use spoon to break up salmon into irregular pieces. Arrange salmon and lemon slices on a platter. Drizzle with any harissa oil left in dish and scatter the herbs around.
- Serve over rice or quinoa and vegetables or salad.
- Preheat oven to 275°. Whisk oil, harissa, and garlic in a medium bowl. Pour half of harissa mixture into a medium sized baking dish and coat the bottom of dish. Scatter lemon and orange slices in baking dish along with salmon.
- Season salmon on all sides with salt and place in dish. Pour remaining harissa mixture over salmon, use a brush if needed to coat evenly. Roast 15 minutes. Remove from oven and baste salmon with harissa oil in dish. Return to oven and continue to roast until salmon starts to flake but is opaque in the middle, 10–20 minutes longer depending on how you like your fish cooked.
- Use spoon to break up salmon into irregular pieces. Arrange salmon and lemon slices on a platter. Drizzle with any harissa oil left in dish and scatter the herbs around.
- Serve over rice or quinoa and vegetables or salad.
Serves 4-6
Beverage pairing: Sauvignon blanc or a chilled pale ale
