Recipe courtesy of
Shadi Hasanzadenemati
for
Food Network Kitchen
Recipe courtesy of
Shadi Hasanzadenemati
for
Food Network Kitchen
Watch how to make this recipe.
Sheet Pan Harissa Salmon and Vegetables
Getting reviews...
- Level: Easy
- Total: 1 hr 5 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 783
- Total Fat
- 47 g
- Saturated Fat
- 8 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 11 g
- Sugar
- 19 g
- Protein
- 41 g
- Cholesterol
- 94 mg
- Sodium
- 1659 mg
Try this one-pan salmon dinner for a hassle-free meal with big flavor and minimal cleanup. Roasting the salmon on the sheet pan is easy and means you don’t have to worry about flipping it. Spicy Tunisian harissa paste is the basis for a quick marinade that complements the deep flavor of salmon and also makes the rainbow-like vegetables — potatoes, tomatoes, onions and bell peppers — irresistible.
- Level: Easy
- Total: 1 hr 5 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 783
- Total Fat
- 47 g
- Saturated Fat
- 8 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 11 g
- Sugar
- 19 g
- Protein
- 41 g
- Cholesterol
- 94 mg
- Sodium
- 1659 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F. Coat a large sheet pan with cooking spray or brush with olive oil.
- Mix the oil, harissa, lemon juice, garlic, honey, oregano and 2 teaspoons salt together in a medium bowl. Pat the salmon dry and brush the pieces with the harissa marinade. Set aside.
- Place the potatoes in another medium bowl. Add half of the remaining marinade to the potatoes and give them a good toss to make sure they’re coated. Arrange the potatoes on the baking sheet; if you have the time, make sure they’re all cut-side down. (This will give you crispier potatoes.) Roast until crisp-tender and just starting to brown, about 20 minutes.
- Add the red onion, sweet peppers, cherry tomatoes and olives to the bowl with the remaining marinade. Take the sheet pan out of the oven and push the potatoes to each side. Place the salmon on the pan skin-side down and top with the sliced lemons. Place the vegetables on the pan. Roast until the vegetables are tender and the salmon is opaque and flakes easily, about 25 minutes. If you like, turn on the broiler for the last 3 minutes to char the lemon slices.
- Serve the salmon with the potatoes and other vegetables.
Cook’s Note
You can prepare the marinade in advance and refrigerate it in an airtight container for up to 2 days.
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