Preparation:

1. Press “Convection” button and use selector knob to adjust temperature to 400°. Press knob to set temperature, then turn knob to set time to 16 minutes. Press knob to begin preheating.
2. Combine oil, harissa paste and garlic in a small bowl. Pour half of mixture into 8.5”-round baking pan and tilt pan to coat. Slice half of lemon into rounds and arrange in baking pan over harissa mixture. Season salmon on all sides with salt, and place in center of baking pan. Cover salmon with remaining harissa mixture.
3. Bake salmon for 16 minutes, until salmon is cooked through and flakes easily with fork.
4. Toss shallots with juice from remaining lemon half. Season with salt and pepper. Add parsley and dill and toss to combine.
5. Transfer salmon to serving platter. Top with shallots and herbs and garnish with lemon wedges. Serve with couscous.

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Preparation:

1. Press “Convection” button and use selector knob to adjust temperature to 400°. Press knob to set temperature, then turn knob to set time to 16 minutes. Press knob to begin preheating.
2. Combine oil, harissa paste and garlic in a small bowl. Pour half of mixture into an 8.5”-round baking pan and tilt pan to coat. Slice half of lemon into rounds and arrange in baking pan over harissa mixture. Season salmon on all sides with salt, and place in center of baking pan. Cover salmon with remaining harissa mixture.
3. Bake salmon for 16 minutes, until salmon is cooked through and flakes easily with fork.
4. Toss shallots with juice from remaining lemon half. Season with salt and pepper. Add parsley and dill and toss to combine.
5. Transfer salmon to serving platter. Top with shallots and herbs and garnish with lemon wedges. Serve with couscous.

Download Recipe Book