Sheet Pan Harissa-Spiced Salmon with Roasted Chickpeas and Vegetables

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

A vibrant sheet pan dinner featuring harissa-marinated salmon fillets roasted alongside crispy chickpeas and colorful vegetables. This Mediterranean-inspired sheet-pan recipe, ready in about 45 minutes, pairs 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 480 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 (6 oz each) salmon fillets
• 3 tbsp harissa paste
• 2 tbsp olive oil
• 1 can (15 oz), drained and rinsed canned chickpeas
• 1 medium, sliced into strips red bell pepper
• 1 medium, sliced into half-moons zucchini
• 1 small, cut into wedges red onion
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 1/2 tsp, divided salt
• 1/2 tsp, divided black pepper
• for serving lemon wedges

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. In a large bowl, combine 1 can drained chickpeas, 1 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/4 tsp black pepper. Toss well to coat.
2. Step 2: Spread the chickpeas on a large rimmed baking sheet in an even layer. Roast for 15 minutes.
3. Step 3: Meanwhile, brush 4 salmon fillets evenly with 3 tbsp harissa paste mixed with 1 tbsp olive oil. In a separate bowl, toss 1 sliced red bell pepper, 1 sliced zucchini, and 1 sliced red onion with a pinch of salt and black pepper.
4. Step 4: After 15 minutes, remove the baking sheet from the oven. Push chickpeas to one side and arrange the salmon fillets and vegetables on the pan. Season vegetables with remaining 1/2 tsp salt and 1/4 tsp black pepper.
5. Step 5: Return to oven and roast for 12-15 minutes until salmon is cooked through and vegetables are tender. Serve immediately with lemon wedges.