Week 4dinner·30 min·4 servings·easy
Harissa Salmon with Chickpeas
North Africa / Maghrebi-inspired
Ingredients
- 1.5 lb salmon fillets
- 2 15-oz cans canned chickpeas
- 2 cups cherry tomatoes
- 3 cloves garlic
- 0.5 medium yellow onion
- 3 tbsp olive oil
- 1.5 tbsp harissa paste or powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 whole lemon
- 2 cups baby spinach
- 1 tsp salt
- 0.5 tsp black pepper
Steps
- 1Preheat oven to 425°F. Toss drained chickpeas, halved tomatoes, and sliced onion with 2 tbsp oil, cumin, paprika, half the harissa, salt, and pepper on a sheet pan.
- 2Roast 10 minutes. Rub salmon with remaining oil, garlic, and harissa.
- 3Push chickpeas aside; nestle salmon on the pan. Roast 12–14 minutes until salmon flakes.
- 4Toss hot pan with spinach to wilt. Finish with lemon juice.
- 5Serve salmon over the spicy chickpea-tomato bed.
Cooking at the counter? Open Cook Mode for one step at a time, big type, and an optional timer.
salmonchickpeasharissasheet-panMoroccanomega-3gluten-free
