Harissa roasted salmon with roasted broccoli and pickled shallots

Preheat the oven to 425.

Drizzle the broccoli with olive oil, salt and pepper liberally, and roast 10 minutes while preparing the salmon.

In a small bowl mix about 6 tbsp harissa (for about 2 lb salmon) with a touch of honey, the tiniest bit of olive oil and a small pinch of salt.

Push the vegetables to the side of the pan, lay in the salmon and spread the harissa mixture all over it.

Soak sliced shallots in rice vinegar to take away their raw pungency.

Return to the oven for about 15 minutes.

Scatter whole parsley and cilantro leaves over, top with the pickled shallots and squeeze over a lemon.