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We’re topping seared salmon with a sweet onion and date vinaigrette. A medley of vegetables roasted in smoky harissa paste makes for an equally vibrant accompaniment.

Ethan Mick

with Roasted Red Onion Vinaigrette

Seared Salmon & Harissa Vegetables

Skin-On Salmon Fillet

Dried Dates

Carrots

Red Onion

Red Harissa Paste

Cabbage

White Wine Vinegar

Russet Potato

Ingredients

oven

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel and thinly slice the **onion**. Peel and medium dice the **carrots**. Medium dice the **potato**. Cut out and discard the core of the **cabbage**; roughly chop the leaves.

Prepare the ingredients:

Line a sheet pan with aluminum foil. Place the **sliced onion** on the foil. Place the **diced carrots** **and potato**, **chopped cabbage**, and **harissa paste** in a bowl. Drizzle each with olive oil and season with salt and pepper; toss to coat. Arrange the seasoned onion in an even layer on one side of the sheet pan. Arrange the seasoned vegetables in an even layer on the other side. Roast 29 to 31 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the vegetables:

While the vegetables roast, if necessary, pit the **dates**. Roughly chop. Place in a bowl. Stir in the **vinegar** and **3 tablespoons of olive oil**; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes.

Prepare & marinate the dates:

Once the vegetables have roasted for about 20 minutes, pat the **fish** dry with paper towels. (If you received 1 fish fillet, transfer to a cutting board, skin side down, and cut into 2 equal-sized pieces. Transfer to a plate. Thoroughly wash your knife and cutting board.) Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fish, skinless side down. Cook 3 to 4 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until lightly browned and cooked to your desired degree of doneness. Turn off the heat.

Cook the fish:

When cool enough to handle, transfer the **roasted onion** to a cutting board and finely chop. Transfer to the bowl of **marinated dates** and stir to combine. Season with salt and pepper to taste. Serve the **cooked fish** with the **roasted vegetables**. Top the fish with the vinaigrette. Enjoy!