Adapted from NYT Culu Henry

• salmon fillets, skin on about 1 inch or so (I used a steak)
• Kosher salt and freshly ground black pepper
• 2-3 tbsp. mild or spicy harissa paste 
• 2 tsp. fresh ginger, grated
• 1 large garlic clove, grated
• 1/2 tsp. orange zest
• 1/4 cup fresh orange juice
• 1 lb. small potatoes, such as baby red or fingerlings, cut in half
• 1 (large) onion, peeled and cut into wedges
• 2 tbsp. olive oil
• 1/4 cup cilantro, chopped (I would sub parsley)
• 3 tbsp. scallions, thinly sliced, but white and green parts (forgot to add)
• Flake salt for serving (I used lemon flake salt)

Preheat oven to 450 degrees (normally I do not cook salmon at such a high temperature – more like 350 to 400 degrees). 

Place salmon  on a plate and season with salt and pepper. Combine harissa, ginger, garlic, orange zest and juice. Spoon the mixture over the flesh and let marinate at room temperature. I marinated the salmon for 30 minutes the first time I made it and 4 hours the second time. 4 hours was perfect!

Line a sheet pan with parchment paper. In a bowl, toss the potatoes and onion with the olive oil and season with salt and pepper. Place on the sheet pan leaving space for the salmon to be added later. Roast until the potatoes are beginning to brown, about 20 minutes (I cooked them 30 minutes).

Add the salmon to the sheet pan skin-side down and roast until desired degree of doneness. Cook for 15-30 minutes as  I do like my salmon cooked well.

Scatter parsley and scallions over everything (I did not do). Garnish with lemon flake salt.

Recipe by cookingwithauntjuju.com