This meal features three simple dishes that come together for a delicious dinner. The first dish is roasted baby yukon potatoes tossed with harissa and served with Greek yogurt. The second is broiled salmon filets seasoned to perfection. The final component is a baby kale salad dressed with a smooth anchovy and parmesan dressing topped with pepitas and croutons.
1: Preheat oven to 375°F.
2: In a small bowl, combine 2 tbsp harissa, olive oil, honey, garlic, and salt. Drizzle on potatoes and toss well to coat.
3: Add potatoes to a parchment lined baking sheet and bake for 30-40 minutes until fork tender.
4: Spread Greek yogurt on your serving dish and top with a generous amount of harissa.
5: Pile the roasted potatoes on top, then finish with parsley, chives, and pistachios.
6: For the salmon, turn the broiler on to high. Rub salmon with olive oil and season with salt and pepper.
7: Place salmon on a baking sheet with aluminum foil and broil until cooked through, about 10-12 minutes.
8: For the dressing, combine anchovies, garlic, salt, egg yolk, lemon juice, Dijon, avocado oil, and parmesan in a high-speed blender. Blend until smooth, about 3-4 minutes.
9: Toss baby kale in the dressing, then top with pepitas, croutons, and shaved or grated parmesan cheese.
