Six O’Clock Solution: Harissa salmon with broccoli and tomatoes

Instead of harissa, a North African hot sauce, you can use sriracha sauce or hot sauce, sambal oelek plus a little garlic power, or chili paste.

If you have a baking sheet and parchment paper, you are equipped for the newly fashionable sheet-pan cuisine. Bonus: only one pan to wash.

The latest Best of Bridge collection, called Everyday Celebrations: 125 Recipes for Friends & Family (Robert Rose, $34.95) has three sheet-pan recipes: today’s salmon, a mushroom and ham frittata and an apple cranberry pie.

Now in hardcover, two home economists — Emily Richards of Guelph and Sylvia Kong of Calgary, who have written four other Best of Bridge books — have produced a good-looking batch of recipes that appear to be a little fancier than in their earlier books. They are so clearly explained, you could, as they suggest, make every day a celebration.

Each recipe includes tips and variations, ways to make a dish more convenient by preparing it partly in advance, or storage and freezing advice. Instead of harissa, a North African hot sauce, you can use sriracha sauce or hot sauce, sambal oelek plus a little garlic power, or chili paste. Photographs by Ashley Lilma are excellent.

Harissa Salmon With Broccoli and Tomatoes

Serves 4

4 cups (1 L) chopped broccoli

2 cups (500 mL) grape or cherry tomatoes

1 small onion, sliced

1 tablespoon (15 mL) vegetable or olive oil

1/4 teaspoon (1 mL) each salt and freshly ground pepper

4 salmon fillets, about 6 ounces / 175 g each

2 tablespoons (30 mL) mayonnaise

1 1/2 tablespoons (22 mL) harissa paste

2 teaspoons (10 mL) fresh lemon juice

1 teaspoon (5 mL) honey

1 teaspoon (5 mL) soy sauce

Preheat oven to 425 degrees F (220 C). Line a rimmed baking sheet with parchment paper or aluminum foil.

Spread broccoli, tomatoes and onion slices on baking sheet. Drizzle with oil and sprinkle with salt and pepper.

Roast uncovered in preheated oven for 20 minutes, until broccoli is tender-crisp.

Meanwhile, pat salmon dry with paper towels. In a small bowl, combine mayonnaise, harissa, lemon juice, honey and soy sauce.

Remove baking sheet from oven and push vegetables to one side of pan. Place salmon on the other side, skin side down, then brush it with harissa mixture.

Drizzle remainder of harissa mixture over the vegetables.

Return pan to the oven and bake 8 to 10 minutes more, or until fish flakes with a fork.

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