Sheet Pan Harissa-Spiced Salmon with Sweet Potato and Zucchini

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Oven-roasted salmon fillets coated in smoky harissa, complemented by tender sweet potatoes and zucchini for a vibrant, Whole30-compliant dinner. This Mediterranean-inspired Whole30 recipe (gluten free, dairy free), ready in about 40 minutes, pairs salmon fillets, harissa paste, sweet potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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: 30 min Serves 2 Mediterranean cuisine 480 cal/serving

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Ingredients

2 pieces (5 oz each) salmon fillets
2 tbsp harissa paste
1 large (about 10 oz), peeled and cut into 1-inch cubes sweet potatoes
1 medium, sliced into 1/2-inch rounds zucchini
3 tbsp olive oil
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
for serving lemon wedges

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Instructions

Step 1: Preheat oven to 425°F. In a large bowl, toss 1 large peeled and cubed sweet potato and 1 sliced zucchini with 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Spread evenly on a rimmed baking sheet.
Step 2: Roast vegetables for 15 minutes until starting to soften.
Step 3: Meanwhile, pat dry 2 salmon fillets and coat evenly with 2 tbsp harissa paste.
Step 4: Remove baking sheet from oven, push vegetables to the sides, and place salmon fillets skin-side down in the center. Drizzle salmon and veggies with remaining 1 tbsp olive oil and sprinkle 1/2 tsp salt and 1/4 tsp black pepper over salmon.
Step 5: Roast for an additional 12-15 minutes until salmon flakes easily with a fork and vegetables are tender.
Step 6: Serve salmon and vegetables with lemon wedges for squeezing over.