30 Minutes
Harissa Honey Desk-to-Dinner Salmon & Crispy Potatoes with Toasted Pepitas
A sweet-savory North African-inspired glaze. This recipe pairs flaky salmon with golden baby potatoes and snappy green beans, sequenced for a fast transition from the last meeting to the first bite, with a crisp, savory finish. It is designed for dependable prep, familiar groceries, and a calm family dinner.
Add this meal to an editable plan and review every suggested ingredient.
Preview the developer handoffWhat you’ll need
Ingredients
- 4 salmon fillets, about 5 oz each
- 1 1/4 lb baby gold potatoes, halved
- 12 oz green beans, trimmed
- 2 tbsp extra-virgin olive oil
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp mild harissa paste
- 1 tbsp honey
- 1 tsp ground cumin
- 1/3 cup toasted pepitas
Make it happen
Directions
- 1
Heat the oven to 450°F. Toss potatoes with half the olive oil, salt, and pepper on a sheet pan.
- 2
Roast cut-side down for 12 minutes. Meanwhile, stir together 1 tbsp mild harissa paste and 1 tbsp honey.
- 3
Turn the potatoes, add green beans, and nestle the salmon onto the pan. Spoon the sauce over the salmon.
- 4
Roast for 9–11 minutes, until the salmon flakes easily and is opaque at the center. Add a light drizzle of honey and chopped mint and serve.
- 5
Scatter the toasted pepitas over the finished dish just before serving.
Estimated per serving
Nutrition at a glance
Estimates are provided for planning and are not medical advice.