Serves: 4

Why this spice: Collected Foods Wild Rose Harissa layers floral chile heat into a one-pan salmon dinner that feels weeknight-easy and dinner-party bright.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 1 lb baby potatoes, halved
• 1 red onion, cut into wedges
• 1 lemon, sliced
• 3 Tbsp olive oil, divided
• 2 tsp Collected Foods Wild Rose Harissa
• 1 Tbsp honey
• 1 garlic clove, grated
• Kosher salt
• Fresh cilantro or parsley

Directions

1. Heat oven to 425°F. Toss potatoes and onion with 2 Tbsp oil and salt; roast 15 minutes.
2. Mix remaining oil, Wild Rose Harissa, honey, garlic, and a pinch of salt. Pat salmon dry and coat with the mixture.
3. Push vegetables aside, nestle salmon and lemon slices on the pan. Roast 10–12 minutes until salmon flakes and potatoes are tender.
4. Finish with herbs and a squeeze of roasted lemon. Serve from the pan.

Swap in cod or shrimp — just shorten the fish time so it stays juicy.