By cooking.nytimes.com

Brown-Butter Salmon With Lemon and Harissa

Ingredients

4 servings

1.5 poundsskin-on salmon fillet

or use 1 1/2 pounds of individual fillets

kosher salt

black pepper

4 tablespoonsunsalted butter

4garlic cloves

sliced

2 tablespoonsolive oil

plus more as needed

2 tablespoonsharissa paste

4 tablespoonsfresh lemon juice

plus more for serving

1shallot

small, thinly sliced into rings

2 headsLittle Gem lettuce

or 1 head butter lettuce, torn into bite-size pieces

¼ cupdill leaves

finely chopped, plus more for serving

4slices of country bread

thick, toasted, or boiled potatoes, optional

Aioli

or mayonnaise, optional

Instructions