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Ingredients
• 4 salmon fillets (6 ounces each)
• 2 tablespoons olive oil
• Salt, to taste
• Black pepper, to taste
• 2 teaspoons harissa paste
• 1 preserved lemon, sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh dill, chopped
• 1 lemon, cut into wedges for serving
- Preheat your oven to 400 degrees F (200 degrees C).
- Rinse the salmon fillets under cold water and pat them dry with paper towels.
- Line a baking sheet with parchment paper for easy cleanup.
- Brush both sides of each salmon fillet with olive oil and season them with salt and black pepper.
- Spread 1/2 teaspoon of harissa paste on the top side of each salmon fillet.
- Thinly slice the preserved lemon and place the slices on top of the harissa-coated salmon.
- Finely mince the garlic and sprinkle it over the salmon fillets.
- Place the prepared salmon fillets on the baking sheet, ensuring they are not touching.
- Bake in the preheated oven for about 12-15 minutes, or until the salmon flakes easily with a fork.
- While the salmon is baking, finely chop the fresh parsley and dill.
- Once the salmon is done, remove it from the oven.
- Garnish the baked salmon with the chopped parsley and dill.
- Serve the salmon hot with fresh lemon wedges on the side for squeezing over the fish before eating.
Q1: How long should I bake the salmon fillets for?
A1: Bake the salmon in the preheated oven for about 12-15 minutes, or until the salmon flakes easily with a fork.
Q2: Do I need to remove the skin from the salmon fillets before baking?
A2: No, you do not need to remove the skin from the salmon fillets before baking. Simply rinse the fillets under cold water and pat them dry with paper towels.
Q3: Can I substitute preserved lemon with fresh lemon for this recipe?
A3: While preserved lemon adds a unique flavor, you can substitute it with thinly sliced fresh lemon for a slightly different but still delicious result.
