Sheet Pan Harissa-Spiced Salmon with Roasted Chickpeas and Vegetables
A vibrant sheet pan dinner featuring harissa-marinated salmon fillets roasted alongside crispy chickpeas and colorful vegetables. This mediterranean-inspired sheet pan ready in about 45 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 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
Instructions
- 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.
- Step 2: Spread the chickpeas on a large rimmed baking sheet in an even layer. Roast for 15 minutes.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Harissa-Spiced Salmon with Roasted Chickpeas and Vegetables take to make?
Total time is about 45 minutes (15 min prep + 30 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 Vegetables?
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 Vegetables?
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 Vegetables 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 Vegetables?
Mediterranean sheet pan 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.
