Harissa-Roasted Salmon with Lemon, Olive and Parsley Relish

Harissa, the North African spice paste we consider a pantry staple, adds flavor to salmon fillets along with garlic and lemon juice. After roasting, we serve the fillets with a simple three-ingredient relish made by combining parsley, lemon zest and chopped green (or black) olives. We use the bold, zingy intensity of the herbal garnish to balance the fattiness of the salmon. Serve with couscous and perhaps a cucumber or tomato salad.