Baked Harissa Salmon with Carrots, Cauliflower and Chickpeas

Sheet pan with baked harissa salmon topped with lemon slices and sauce, surrounded by roasted carrots, cauliflower, chickpeas, fresh parsley, and dollops of yogurt sauce. Sliced lemons and herbs garnish the pan.

Baked Harissa Salmon with Carrots, Cauliflower and Chickpeas

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This harissa salmon bakes on one sheet pan with caramelized carrots, cauliflower, and chickpeas and finishes with a cool lemon herb yogurt sauce. Smoky, spicy-sweet, and filling enough to be the whole dinner. Done in 35 minutes, and one pan to clean!

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Prep Time5

Cook Time30

Total Time35

Servings: people

Author: Molly Thompson

INGREDIENTS

Vegetables

4 medium carrots peeled and cut lengthwise then into 2-inch sticks
1 head cauliflower cut into medium florets
1 Tablespoons olive oil
1/2 teaspoon kosher salt
1 cup chickpeas drained and rinsed

Harissa Salmon

2 Tablespoons olive oil
2 Tablespoons Harissa paste mild, medium, or spicy
1 Tablespoon honey
Juice from 1/2 a lemon
1/2 teaspoon kosher salt
3 cloves garlic minced
1 1/2 lb skin-on salmon fillets
1 lemon sliced

Yogurt Sauce

1 cup plain Greek yogurt
Juice from 1 lemon
1 clove garlic minced
1 teaspoon kosher salt
2 Tablespoons finely chopped parsley and/or dill plus more for topping
Drizzle of olive oil

INSTRUCTIONS

Preheat the oven to 425°F. Grease a large rimmed sheet pan with olive oil or non stick spray.
Roast the carrots and cauliflower: Peel and slice the carrots in half lengthwise. If the tops are thicker, quarter them. Cut them into 2-inch sticks. Add them to the sheet pan with the cauliflower. Drizzle with olive oil and season with salt. Toss to coat and spread it in an even layer. Roast in the preheated oven for 20 minutes.
4 medium carrots, 1 head cauliflower, 1 Tablespoons olive oil, 1/2 teaspoon kosher salt
Make the harissa glaze: While the veggies roast, mix together the olive oil, harissa, honey, lemon juice, salt, and garlic in a small bowl. Reserve 2 Tablespoons of the glaze in a small bowl for topping.
2 Tablespoons olive oil, 2 Tablespoons Harissa paste, 1 Tablespoon honey, Juice from 1/2 a lemon, 3 cloves garlic minced, 1/2 teaspoon kosher salt
Add the salmon and chickpeas: Remove the sheet pan from the oven, toss the veggies and push them to 2/3 of the pan in a flat layer. Add the salmon to the other third and spread the harissa glaze evenly over the tops of the salmon with the back of a spoon. Place a lemon slice on top of each piece of salmon.
1 cup chickpeas, 1 1/2 lb skin-on salmon fillets, 1 lemon
Bake again: Bake for another 12-15 minutes, until the salmon easily flakes and the internal temperature is 125-130°F for medium salmon. The vegetables should be deeply golden and charred in some places. (optional- broil everything for the last minute).
Make the yogurt sauce: While the salmon bakes, mix together the yogurt, lemon, garlic, olive oil and salt.
1 cup plain Greek yogurt, Juice from 1 lemon, 1 clove garlic, 1 teaspoon kosher salt, 2 Tablespoons finely chopped parsley and/or dill, Drizzle of olive oil
Serve the veggies and salmon with the yogurt sauce and more lemon juice and fresh herbs if desired.

Notes

Molly’s Tips:

Harissa Paste (Heat level): taste your harissa first as brands vary on heat level. If you’re sensitive to heat, add 1 Tbsp to the sauce and taste then add another. You can buy mild, medium, or spicy harissa paste.

Harissa paste vs sauce: most grocery stores carry the Mina brand harissa sauce. This is not what you want! You want the concentrated harissa paste (similar texture as tomato paste).

Special Tools (affiliate): Rimmed baking sheet | Meat thermometer

Nutrition

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