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Sheet Pan Harissa Salmon
Sheet Pan Harissa Salmon
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Moroccan harissa roasted salmon with veggies in one pan - simple yet sophisticated!
Ingredients:
  • For the salmon and vegetables:
  • 1 1/2 pounds whole salmon fillet
  • 1 1/4 pounds green beans, trimmed
  • 2 medium red bell peppers, sliced
  • 1/4 cup olive oil, divided
  • 2 tablespoons dry harissa spice blend (divided)
  • 1/2 teaspoon salt (divided)
  • For the cherry tomato salad:
  • 1 bunch parsley, roughly chopped
  • 2 teaspoons red wine vinegar
  • 2 tablespoons olive oil
  • 1 clove garlic
  • 1/3 cup roasted salted pistachios (optional)
  • 1 pint cherry tomatoes, halved
  • Pinch of salt (or more if not using the pistachios)
Instructions:
  • Preheat the oven to 425°F and line a full sheet pan with foil. If needed, cut the salmon fillet in half to fit alongside the vegetables on separate sheet pans.
  • Debone the salmon: Easily remove the pin bones from the salmon using needle nose pliers.
  • Prepare the roasted vegetables: Coat green beans and peppers in 1 tablespoon of olive oil, 2 teaspoons of harissa, and a pinch of salt. Arrange them in a single layer on a sheet pan and roast for 10 minutes.
  • Season both sides of the salmon fillets with the remaining harissa and 1/4 teaspoon of salt, then brush with olive oil to enhance flavors while baking.
  • Roast the salmon with the vegetables: After stirring the veggies on the sheet pan, make space in the center for the salmon. Roast in the oven for 8 to 10 minutes.
  • Make the tomato salad: As the salmon cooks, blend parsley, red wine, and olive oil in a mini food processor or blender. Once combined, add garlic and pistachios (if desired) and pulse briefly to keep some texture. Mix with cherry tomatoes and season with salt to your liking.
  • Presentation: Arrange the roasted vegetables on a serving platter and top them with the salmon. Spoon the cherry tomato salad over the salmon before serving.

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