How to Guide

Harissa Roasted Salmon

INGREDIENTS:

• 1/4 cup extra-virgin olive oil

• 1/4 cup harissa paste

• 2 cloves garlic, grated or minced

• 1 lemon, plus more wedges for serving

• 1 (16-ounce) skinless center-cut salmon fillet, pin bones removed

• Kosher salt, to taste

• 1 shallot, thinly sliced

• 1/2 cup fresh flat-leaf parsley sprigs

• 1/2 cup fresh dill sprigs

• Cooked Israeli couscous, for serving

PREPARATION:

1. Press “Convection” button and use selector knob to adjust temperature to

400°. Press knob to set temperature, then turn knob to set time to 16 minutes.

Press knob to begin preheating.

2. Combine oil, harissa paste and garlic in a small bowl. Pour half of mixture into

8.5”-round baking pan and tilt pan to coat. Slice half of lemon into rounds and

arrange in baking pan over harissa mixture. Season salmon on all sides with

salt, and place in center of baking pan. Cover salmon with remaining harissa

mixture.

3. Bake salmon for 16 minutes, until salmon is cooked through and flakes easily

with fork.

4. Toss shallots with juice from remaining lemon half. Season with salt and pepper.

Add parsley and dill and toss to combine.

5. Transfer salmon to serving platter. Top with shallots and herbs and garnish

with lemon wedges. Serve with couscous.