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.
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.