Sheet Pan Harissa-Spiced Salmon with Roasted Chickpeas and Broccoli

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant and wholesome sheet pan dinner with harissa-seasoned salmon, crunchy roasted chickpeas, and tender broccoli florets. This mediterranean-inspired seafood ready in about 33 minutes pairs (6 oz each) salmon fillets, harissa paste, 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: 15 min Cook: 18 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F and line a large sheet pan with parchment paper.
  2. Step 2: In a medium bowl, toss 1 can (15 oz) drained chickpeas with 1 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/2 tsp salt until evenly coated.
  3. Step 3: Spread chickpeas on one side of the prepared sheet pan in a single layer.
  4. Step 4: In another bowl, toss 4 cups broccoli florets with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Spread broccoli on the sheet pan next to the chickpeas.
  5. Step 5: In a small bowl, mix 2 tbsp harissa paste with 1 tbsp olive oil. Pat dry 4 salmon fillets, then brush the harissa mixture evenly over the top of each fillet.
  6. Step 6: Place the salmon fillets on the sheet pan with skin side down, leaving space between them and the vegetables.
  7. Step 7: Roast everything for 15-18 minutes until the salmon flakes easily with a fork, broccoli is tender, and chickpeas are crisp.
  8. Step 8: Serve immediately with lemon wedges for squeezing over the salmon and vegetables.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 33 minutes (15 min prep + 18 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 Roasted Chickpeas and Broccoli?

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 Roasted Chickpeas and Broccoli?

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 Roasted Chickpeas and Broccoli 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 Roasted Chickpeas and Broccoli?

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.

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