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Salmon Traybake with Harissa-Roasted Pepper Sauce

Salmon Traybake with Harissa-Roasted Pepper Sauce

By Rose HattabaughAugust 9, 2023

  • Makes
    4 servings
  • Cook Time
    45 minutes
  • Rating

The inspiration for this colorful traybake is Moroccan-style red chermoula: a bold, warmly spiced sauce, often served with fish. Our weeknight-friendly version calls on smoky harissa, a North African chili and spice paste, plus sweet roasted peppers, earthy cumin, bright lemon juice and fresh garlic and parsley, all whirred together in the blender. Harissa spiciness varies by brand, so we suggest a range. To make the most of the mixture, we use it three ways: as a salmon marinade, a seasoning for roasted zucchini and as a sauce for the finished dish. Serve with couscous, rice or warmed flatbreads.

Tip

Don’t use large zucchini for this. They tend to contain many seeds and will turn soft and mushy with cooking. Instead, look for medium to small zucchini.

Ingredients
  • ½

    cup drained roasted red peppers, chopped

  • ½

    cup lightly packed fresh flat-leaf parsley, plus chopped parsley to serve

  • ¼

    cup extra-virgin olive oil

  • 2

    tablespoons lemon juice, plus lemon wedges to serve

  • 1-2

    tablespoons harissa paste

  • 1

    medium garlic clove, smashed and peeled

  • ½

    teaspoon ground cumin

  • Kosher salt

  • 4

    6-ounce center-cut salmon fillets, patted dry

  • 3

    medium zucchini (about 1½ pounds total), cut into ¼-inch cubes

  • 1

    ripe medium tomato, cored, seeded and chopped

  • ½

    cup pitted green olives, chopped

Step 1

Heat the oven to 425°F with a rack in the middle position. In a blender, combine the roasted peppers, parsley, oil, lemon juice, harissa, garlic, cumin and ½ teaspoon salt. Puree until smooth, about 30 seconds. Measure out 2 tablespoons, then spread it onto the flesh side of the salmon fillets.

Step 2

On a rimmed baking sheet, toss the zucchini with ¼ cup of the remaining puree; transfer the rest of the puree to a small bowl for serving. Roast until the zucchini is tender, 20 to 25 minutes, stirring halfway through. Remove the baking sheet from the oven and sprinkle the tomato and olives over the zucchini. Scrape up and stir the zucchini and push it to the edges.

Step 3

Place the salmon, skin side down, in the center of the baking sheet. Roast until the flesh flakes easily and the zucchini is lightly charred, 8 to 10 minutes. Transfer to a platter and sprinkle with additional parsley. Serve with lemon wedges and the remaining sauce on the side.