Seared Salmon & Harissa Vegetables with Roasted Red Onion Vinaigrette

Seared Salmon & Harissa Vegetables

with Roasted Red Onion Vinaigrette

Group Created with Sketch. 50 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW™ visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 680 Cals/serving
  • View All
    Nutrition Label
    Download

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.

Get Cooking
fresh
ingredients
Seared Salmon & Harissa Vegetables with Roasted Red Onion Vinaigrette
Title
  • 10 oz Skin-On Salmon Fillet
  • 1 oz Dried Dates
  • 2 Carrots
  • 1 Red Onion
  • 1 Tbsp Red Harissa Paste
  • ½ lb Cabbage
  • 1 Tbsp White Wine Vinegar
  • 1 Russet Potato
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

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.

Roast the vegetables:
3 Roast the vegetables:

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.

Prepare & marinate the dates:
4 Prepare & marinate the dates:

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.

Cook the fish:
5 Cook the fish:

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.

Make the vinaigrette & serve your dish:
6 Make the vinaigrette & serve your dish:

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!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

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.

3 Roast the vegetables:

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:
Prepare & marinate the dates:
4 Prepare & marinate the dates:

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.

5 Cook the fish:

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:
Make the vinaigrette & serve your dish:
6 Make the vinaigrette & serve your dish:

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!