Pepita-Crusted Salmon

🥘 Ingredients

• black pepper
  ½ tsp
• butter
  1.5 tbsp
• dijon mustard
  1 tbsp
• dried oregano
  ½ tsp
• feta cheese
  2 tbsp
• garlic
  1 unit
• grape tomatoes
  1 c
• harissa powder
  ¾ tsp
• lemon
  1 unit
• mayonnaise
  2 tbsp
• mixed greens
  2 c
• olive oil
  3 tbsp
• panko breadcrumbs
  3 tbsp
• pepitas
  ¼ cup
• red pepper jam
  2 tbsp
• salmon
  2 unit
• salt
  1 tsp
• sugar
  1 tsp
• sweet potatoes
  2 unit

🍳 Cookware

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

1. 

   1

   Adjust rack to top position and preheat oven to 450°F. 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. Quarter lemon .

   sweet potatoes: 2 unit, garlic: 1 unit, pepitas: ¼ cup, lemon: 1 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 , and a big pinch of salt and black pepper . Roast on top rack ⏱️ 12 minutes .

   olive oil: 3 tbsp, dried oregano: ½ tsp, harissa powder: ¾ tsp, salt: 1 tsp, black pepper: ½ tsp
3. 

   3

   While sweet potatoes roast, place garlic and 1½ tbsp butter in a medium bowl . Microwave until butter melts ⏱️ 30 seconds to ⏱️ 45 seconds . Let cool slightly, then stir in pepitas, remaining oregano, 3 tbsp panko breadcrumbs , and a pinch of salt and pepper. In a small bowl , combine mayonnaise , half the red pepper jam , ¼ tsp harissa powder, and a squeeze of lemon juice. Taste and add more harissa if desired. If needed, add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

   butter: 1.5 tbsp, panko breadcrumbs: 3 tbsp, mayonnaise: 2 tbsp, red pepper jam: 2 tbsp
4. 

   4

   Pat salmon dry with paper towels and season all over with salt and pepper. Drizzle skin sides with remaining olive 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. 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 ⏱️ 10 minutes to ⏱️ 12 minutes .

   salmon: 2 unit, dijon mustard: 1 tbsp, sugar: 1 tsp
5. 

   5

   Meanwhile, in a second small bowl, whisk together remaining jam, 1½ tbsp olive oil, juice from one lemon wedge, and a pinch of salt and pepper. 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: 1 c, mixed greens: 2 c, feta cheese: 2 tbsp
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.