Mixing harissa, honey and a bit of olive oil or garlic oil is my new favourite trick when I want something that’s big on flavour with very little effort. If you haven’t tried my Harissa Honey Baked Camembert, then definitely add that to your to-do list, but first let’s talk about Harissa Honey Salmon & Potato Sheet Pan Supper.
I guess I’m cheating a bit by calling this a sheet pan supper since it’s really just fish and potatoes, but oh well… It’s so easy to make that it nearly makes itself and with very few ingredients and there’s no reason you couldn’t add a few things to the pan to make it a complete meal. I personally love this with some Chilli Garlic Green Beans and that’s all I need for the perfect weeknight, after-work dinner, but you could also serve it with a salad or whatever you like. It’s so beautiful and delicious! Anyone you’re feeding will think you worked on it for hours, but the reality is that you’re looking at less than an hour – actually not much more than a half hour all in.
If you’re not familiar with harissa, it’s a paste made from roasted peppers, garlic, olive oil and spices. It has a bit of a kick, but I don’t find it too terribly hot and the sweetness of the honey balances out heat of the harissa. I do often find a good harissa paste has a deep, smoky flavour that’s also a bit earthy. Harissa is such an easy ingredient to keep in the fridge to give a massive flavour boost to everyday dinners and it’s so amazing when paired with honey to get that sweet & savoury combination that I absolutely adore.
You could add another salmon fillet or two here if you want to feed 3 people or simply double it to feed 4. Also, if you don’t fancy new potatoes or want to use what you have on hand, simply chop up 500 grams of regular potatoes with the skins still on. Anything will work – choose what’s the easiest for you and enjoy. Let’s get started!
Serves 2
Ingredients
- 500g new potatoes
- 25ml garlic oil
- 2 salmon fillets
- 25ml honey
- Additional 25ml garlic oil
- 2 tablespoons harissa paste
Method
- Preheat the oven to 180°C / 160° Fan / 350°F. Tumble the new potatoes onto a large sheet pan, roasting tin or baking tray. Take a look at them and pick out any that are particularly large and cut them in half.
- Pour 25ml garlic oil over the potatoes and toss them gently around the tray with a wood spoon or your hands to get them all coated in the slick oil.
- Make two spaces where the fillets can fit and place them on the tray, rubbing each fillet around to mop up a little of the garlic oil so they won’t stick later.
- Add the remaining garlic oil, honey and 2 tablespoons of harissa paste to a measuring cup, small bowl or a jug and stir it to combine, preferably with a silicone basting brush or a rubber spatula if you have one. Pour this mixture over the salmon fillets and any extra on the surrounding potatoes. If you have a brush or spatula, use it to work the mixture onto the entire top surface of the salmon fillets and to brush over any of the potatoes you can to spread that flavour around. Pop the tray into the oven and bake for 30 to 35 minutes or until the potatoes are crispy & golden on the outside and cooked through. Serve hot.
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