Crispy Sheet Pan Harissa Salmon with Chickpeas

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Salmon fillets roasted alongside spicy harissa-seasoned chickpeas for a vibrant, healthy dinner. This Mediterranean-inspired Mardi Gras recipe, ready in about 25 minutes, pairs salmon fillets, canned chickpeas, harissa paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (5 oz each) salmon fillets
• 1 can (15 oz), drained and rinsed canned chickpeas
• 2 tbsp harissa paste
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• for serving lemon wedges
• 2 tbsp chopped fresh cilantro

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F and line a large sheet pan with parchment paper.
2. Step 2: In a bowl, toss 1 can (15 oz) drained chickpeas with 2 tbsp harissa paste, 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
3. Step 3: Spread the chickpeas evenly on the sheet pan and nestle 4 salmon fillets (5 oz each) skin-side down among the chickpeas, brushing each fillet with the remaining 1 tbsp olive oil.
4. Step 4: Roast for 12-15 minutes until the salmon is opaque and flakes easily with a fork and the chickpeas are crispy on the edges.
5. Step 5: Remove from oven and garnish with 2 tbsp chopped fresh cilantro and lemon wedges; serve immediately.