Sheet Pan Harissa-Spiced Salmon with Chickpeas and Spinach

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Oven-roasted salmon fillets coated in smoky harissa spice served atop a bed of chickpeas and tender spinach for an easy, flavorful dinner. This mediterranean-inspired seafood ready in about 30 minutes pairs (6 oz each) salmon fillets, harissa paste, divided olive oil 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.

Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 420 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. In a small bowl, mix 2 tbsp harissa paste with 1 tbsp olive oil.
  2. Step 2: Place 4 salmon fillets (6 oz each) on a large rimmed sheet pan. Brush each fillet generously with the harissa-olive oil mixture.
  3. Step 3: Toss 1 can (15 oz) drained chickpeas with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper, then spread evenly on the sheet pan around the salmon.
  4. Step 4: Roast in the oven for 12 minutes.
  5. Step 5: Remove sheet pan from oven, add 4 cups fresh spinach and 3 thinly sliced garlic cloves over the chickpeas and salmon; drizzle remaining 1 tbsp olive oil on spinach.
  6. Step 6: Return to oven and roast for 3-4 more minutes until spinach is wilted and salmon flakes easily with a fork.
  7. Step 7: Serve immediately with 4 lemon wedges for squeezing over the top.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Sheet Pan Harissa-Spiced Salmon with Chickpeas and Spinach take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Harissa-Spiced Salmon with Chickpeas and Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) salmon fillets from drying out.

Can I substitute ingredients in Sheet Pan Harissa-Spiced Salmon with Chickpeas and Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Harissa-Spiced Salmon with Chickpeas and Spinach for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sheet Pan Harissa-Spiced Salmon with Chickpeas and Spinach?

Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes