Baked Salmon With Harissa and Cherry Tomatoes

Ingredients

• •1 tablespoon cumin seeds
• •1 tablespoon coriander seeds
• •1/3 cup finely chopped cilantro, plus more for serving
• •3 tablespoons olive oil
• •3 tablespoons lemon juice (from 1 large lemon)
• •4 teaspoons soy sauce
• •1 tablespoon tomato paste
• •1 tablespoon maple syrup
• •2 to 3 teaspoons harissa, preferably Tunisian (depending on heat preference)
• •4 garlic cloves, finely chopped
• •3/4 teaspoon sweet paprika
• • Fine sea salt and black pepper
• •4 (6-ounce) center-cut skinless salmon fillets (about 1 1/2 pounds total)
• •8 ounces ripe cherry tomatoes, at room temperature
• •3 large shallots, thinly sliced
• •1 can chickpeas (rinsed and drained)(15 oz)
• •1 teaspoon olive oil
• • Fine sea salt and black pepper
• •2 tablespoons toasted pine nuts
• • Greek yogurt(thick)
• • pinch salt
• • pinch lemon zest

1. 1

   Make the marinade: Using a mortar and pestle or a spice grinder, lightly crush the cumin and coriander seeds, then transfer to a wide shallow bowl or baking dish. Stir in the remaining marinade ingredients, along with 3/4 teaspoon salt and a good grind of pepper.

2. 2

   Add the salmon fillets to the marinade, spooning it over to coat. Set aside to marinate at room temperature for 20 minutes, or refrigerated for up to 4 hours if getting ahead.

   20 minutes

3. 3

   Heat the oven to 400 degrees. In a shallow 9-by-13-inch baking dish, toss the tomatoes, shallots, and chickpeas with the olive oil and a small pinch of salt and a good grind of pepper. Arrange the salmon fillets evenly on top and pour the marinade directly over the fillets.

4. 4

   Bake until the salmon flakes easily when pressed gently with a fork and the tomatoes have softened, 15-18 minutes. Sprinkle the extra cilantro on top and the toasted pine nuts, and serve directly from the baking dish, perhaps with a dollop of Greek yogurt mixed with a pinch of salt and lemon zest on the side.

   15-18 minutes