Time 30 minutes

Serving 4

• 4 (6-ounce) skin-on salmon fillets, about 1- to 1½-inches thick
• Kosher salt and black pepper
• 2 to 3 tablespoons mild or spicy harissa paste, depending on your preference
• 2 teaspoons grated fresh ginger
• 1 garlic clove, grated
• ½ teaspoon orange zest
• ¼ cup orange juice (from about ½ orange)
• 1 pound small potatoes, such as baby red or fingerlings, cut in half lengthwise
• 1 small red onion, peeled, quartered and cut into ½-inch wedges
• 2 tablespoons olive oil
• ¼ cup cilantro, roughly chopped, both leaves and tender stems
• 3 tablespoons scallions, thinly sliced on an angle, both white and green parts
• Flaky salt, for serving

Step 1
Heat oven to 450 degrees. Lay salmon on a plate, and season with salt and pepper. In a shallow bowl, whisk together harissa, ginger, garlic, orange zest and juice. Spoon the mixture over the flesh and sides of the fish, and let marinate at room temperature.

Step 2
Meanwhile, line a sheet pan with parchment paper (or use a nonstick sheet pan). In a large bowl, toss together the potatoes and onion with the olive oil, and season well with salt and pepper. Arrange them on the sheet pan in 1 layer, leaving 4 spaces for the salmon fillets to be added later. Roast until the potatoes are beginning to brown and are almost cooked through, about 20 minutes.

Step 3
Add the salmon to the sheet pan skin-side down, and roast until the fish is opaque and cooked through and the potatoes are crisp, about 8 minutes more. Scatter cilantro and scallions over everything, and season with flaky salt.