Sheet Pan Harissa Salmon with Vegetables

A one-pan meal is always welcome, especially when it’s packed with colorful vegetables and sockeye salmon! This low-carb recipe was developed by The Real Food Dietitians.

Servings: 4

Cook Time: 30 mins.


4 salmon fillets, 4-5 ounces each

1/4  teaspoon sea salt

Pinch of black pepper

2 small zucchini and/or yellow summer squash, sliced lengthwise then into ¼-inch thick half moons

1 small red onion, thinly sliced

12 ounces green beans, trimmed

8 ounces cremini mushrooms, quartered

6 ounces grape tomatoes (about 1 cup)

3 tablespoons harissa (mild or spicy)

1 1/2 tablespoons olive oil

3 garlic cloves, minced

2 lemons, 1 cut into quarters and 1 juiced

Fresh parsley, to garnish


Preheat the oven to 425F.

Place salmon fillets on a plate, skin-side down, and sprinkle with salt and pepper. Set aside.

Line a large rimmed baking sheet with parchment paper. Spread zucchini and/or summer squash, red onion, green beans, mushrooms and grape tomatoes on the pan.

In a small bowl, mix together harissa, olive oil, minced garlic, and juice of 1 lemon.

Pour all but 2 tablespoons of the harissa mixture over veggies and toss to coat, spreading vegetables into a single layer. Add remaining 2 lemon halves to the pan, cut side down.

Roast vegetables for 12 minutes. Remove the pan from the oven and make 4 spaces on the pan for the salmon. Divide the remaining 2 tablespoons harissa mixture among the 4 salmon fillets and use your fingers to gently massage it onto the salmon.

Return the pan to the oven and cook an additional 8-10 minutes or until thickest part of salmon measures 110-120F.

Remove the pan from the oven, divide the vegetables and salmon among 4 plates. Squeeze lemon juice over all, if desired, and sprinkle with fresh parsley and additional cracked black pepper before serving.

Print Recipe
Copyright 2023, Bristol Bay Regional Seafood Development Association. All rights reserved.