Pepita-Crusted Salmon

🥘 Ingredients

• butter
  3 tbsp
• cooking oil
  2 tsp
• dijon mustard
  4 tsp
• dried oregano
  2 tsp
• feta cheese
  1 c
• garlic
  2 clove
• grape tomatoes
  8 oz
• harissa powder
  1 tbsp
• lemon
  2 unit
• mayonnaise
  1/2 c
• mixed greens
  4 oz
• olive oil
  3.667 tbsp
• panko breadcrumbs
  ½ cup
• paper towels
• pepitas
  1 oz
• pepper
• red pepper jam
  2 unit
• salmon
  20 oz
• salt
• sugar
• sweet potatoes
  4 unit
• water

🍳 Cookware

• baking sheet
• medium bowl
• small bowl
• small bowl
• large bowl

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. Slice sweet potatoes into ¼-inch-thick rounds. Peel and mince or grate garlic . Finely chop pepitas (or crush in their bag with a heavy-bottomed pan or rolling pin). Quarter lemon .

   sweet potatoes: 4 unit, garlic: 2 clove, pepitas: 1 oz, lemon: 2 unit
2. 

   2

   Toss sweet potatoes on a lightly oiled baking sheet with a large drizzle of olive oil , half the dried oregano , ½ tsp harissa powder (¾ tsp for 4 servings) (or more if you want an extra kick!), and a big pinch of salt and pepper . Roast on top rack for ⏱️ 12 minutes (you’ll add more to the sheet then).

   olive oil: 3.667 tbsp, dried oregano: 2 tsp, harissa powder: 1 tbsp, salt, pepper
3. 

   3

   While sweet potatoes roast, place garlic and 1½ TBSP butter (3 TBSP for 4 servings) in a medium bowl . Microwave until butter is melted, ⏱️ 45 seconds (30-45 seconds). Let cool slightly, then stir in pepitas, remaining oregano, 3 TBSP panko breadcrumbs (6 TBSP for 4), and a pinch of salt and pepper. In a small bowl , combine mayonnaise , half the red pepper jam , ¼ tsp harissa powder (½ tsp for 4), and a squeeze of lemon juice. (Taste and add more harissa if you like.) If needed, add water 1 tsp at a time until mixture reaches drizzling consistency. Season with salt and pepper.

   butter: 3 tbsp, panko breadcrumbs: ½ cup, mayonnaise: 1/2 c, red pepper jam: 2 unit, water
4. 

   4

   Pat salmon dry with paper towels and season all over with salt and pepper. Drizzle skin sides with cooking oil ; rub to coat. Once sweet potatoes have roasted 12 minutes, remove sheet from oven. Carefully push sweet potatoes to one side of sheet; place salmon, skin sides down, on empty side. (For 4 servings, transfer sweet potatoes to middle rack; add salmon to a second sheet and roast on top rack.) Evenly spread tops of salmon with a thin layer of dijon mustard ; sprinkle with a pinch of sugar and mound with pepita mixture, pressing firmly to adhere. Roast on top rack until crust is golden brown and salmon is cooked through, ⏱️ 12 minutes (10-12 minutes).

   salmon: 20 oz, paper towels, cooking oil: 2 tsp, dijon mustard: 4 tsp, sugar
5. 

   5

   Meanwhile, in a second small bowl , whisk together remaining jam, 1½ TBSP olive oil (3 TBSP for 4 servings), juice from one lemon wedge (two wedges for 4), and a pinch of salt and pepper. TIP: For a tangier dressing, add another squeeze of lemon juice. Halve grape tomatoes lengthwise. In a large bowl , toss mixed greens , feta cheese , and tomatoes with as much dressing as you like. Taste and season with salt and pepper if desired.

   grape tomatoes: 8 oz, mixed greens: 4 oz, feta cheese: 1 c
6. 

   6

   Divide salmon, sweet potatoes, and salad between plates. Drizzle salmon with as much sauce as you like. Serve with remaining lemon wedges and any remaining sauce on the side. **Salmon is fully cooked when internal temperature reaches 145 degrees.**