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.

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