Harissa Salmon with Roasted Chickpeas
Spiced salmon fillets paired with crispy roasted chickpeas and a choice of roasted vegetables, finished with a warm harissa glaze. A vibrant, protein-packed dinner that's both elegant and adaptable to your pantry.
Ingredients
Method
Preheat oven to 400°F. Pat salmon fillets dry with paper towels and place on a sheet pan. Drain and thoroughly pat dry the chickpeas to remove excess moisture.
In a small bowl, whisk together harissa spice blend, 2 tbsp olive oil, minced garlic, lemon juice, honey, and a pinch of salt and pepper to form a glaze. Set aside.
Toss the chickpeas and roasted vegetables with 2 tbsp olive oil, salt, and pepper. Spread them around the salmon on the sheet pan.
Brush the salmon fillets generously with the harissa glaze, reserving a little for drizzling.
Roast in the preheated oven for 20–25 minutes, until the salmon is cooked through (opaque in the center) and the chickpeas are golden and crispy.
Transfer to serving plates. Garnish with fresh cilantro or parsley, pomegranate or sesame seeds, and an extra drizzle of harissa glaze if desired. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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