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Ingredients
- 4 skin-on salmon fillets 6 oz each
1 tsp kosher salt plus more as needed
ground black pepper- 2 tbsp harissa paste
- 3 tbsp everything bagel seasoning
- 3 tbsp extra-virgin olive oil, divided
- 1 ½ oz softened cream cheese about 3 tbsp
- 1 small shallot, finely chopped, divided
- 4 tbsp chopped fresh dill, divided
- 2 tbsp lemon juice, divided
2 tbsp water- 1 Persian cucumber, sliced into 1/4-inch rounds
- 2 oz baby arugula
- 1 cup halved cherry tomatoes
- 1 tbsp drained capers, coarsely chopped
- 1 oz thin bagel chips
Instructions
- Heat the oven to 450°F with a cast-iron skillet on the middle rack. Pat the salmon dry, season with 1 teaspoon salt and a pinch of pepper, and spread harissa over the flesh. Sprinkle with everything bagel seasoning.
- Carefully pull out the hot skillet. Add 2 tablespoons oil and place the salmon skin side down. Roast 10 to 12 minutes until opaque and easy to flake.
- Whisk the cream cheese with half the shallot, 1 tablespoon dill, 1 tablespoon lemon juice, the water and remaining oil. Season with a pinch of salt. Soak the rest of the shallot in the remaining lemon juice.
- Toss the cucumber, arugula, tomatoes and capers with the marinated shallot, 3 tablespoons dill and half the dressing. Add the bagel chips and divide the salad among plates. Top each with salmon.
Notes
Use oven mitts to move the preheated skillet.
Adapted from Brooke Caison, Delish.
