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Seared Salmon & Harissa Vegetables

with Roasted Red Onion Vinaigrette

Whole30®
  • Group Created with Sketch.
    Time
    45-55 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 680 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

This recipe has been approved by Whole30®. To learn more about their guidelines, visit Whole30.com. In week two of our eight weeks of delicious Whole30® approved recipes, 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!

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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!