Sheet Pan Harissa Salmon with Crispy Chickpeas
Spicy harissa-glazed salmon roasted alongside crispy chickpeas and burst tomatoes. One pan, twenty-five minutes, no compromises.
- Total time
- 25 min
- Servings
- 4
- Calories
- 460
- Protein
- 34g
Ingredients
- 4 salmon fillets, skin on
- 30 oz chickpeas, drained and patted dry
- 3 tbsp harissa paste
- 3 tbsp olive oil
- 1 lemon
- 3 garlic cloves, smashed
- 1 pint cherry tomatoes
- 2 tbsp flat-leaf parsley, chopped
- ¾ tsp kosher salt
Instructions
- 1
Heat the oven to 425°F. Toss the chickpeas, tomatoes, garlic, and 2 tablespoons of olive oil with half the harissa and the salt on a sheet pan.
- 2
Roast for 10 minutes to give the chickpeas a head start on crisping.
- 3
While they roast, stir the remaining harissa with the remaining tablespoon of olive oil. Pat the salmon dry and rub the harissa oil all over the flesh side.
- 4
Pull the sheet pan out, push the chickpeas to the edges, and nestle the salmon in the center. Return to the oven and roast for another 10 to 12 minutes, until the salmon flakes easily.
- 5
Squeeze the lemon over everything and finish with parsley.
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