Salmon with a spicy crust and a bright herb salad to balance it. The oil finishes both, tying the whole plate together. This is weeknight cooking that feels special without being fussy.

Ingredients

• 2 salmon fillets (about 5–6 ounces each)
• 1 tablespoon harissa paste
• 2 tablespoons SELMA Extra Virgin Olive Oil (1 for salmon, 1 for salad)
• Salt to taste
• 1 cup chopped parsley and mint mixed
• 1 cup halved cherry tomatoes
• 1 tablespoon lemon juice

Directions

1. Mix 1 tablespoon harissa with 1 tablespoon olive oil and a pinch of salt, then rub over 2 salmon fillets. Roast at 400°F for 10 to 12 minutes.
2. In a bowl, combine 1 cup chopped herbs and 1 cup cherry tomatoes.
3. Dress the salad with 1 tablespoon olive oil and 1 tablespoon lemon juice, plus salt, then serve alongside or over the salmon.