Harissa Roasted Salmon and Chickpea Sheet Pan

This sheet pan dinner delivers serious flavor with minimal cleanup. Thick-cut salmon fillets get slathered in a garlicky, smoky harissa paste before roasting alongside crispy spiced chickpeas and sweet bell peppers, all on a single tray. The high heat crisps the chickpeas' edges while keeping the salmon tender and flaky, and the harissa seeps into everything, infusing the vegetables and legumes with its signature North African heat. Beyond the bold flavor, this dish is a protein powerhouse: a single serving delivers lean omega-3-rich salmon protein paired with plant-based protein and fiber from the chickpeas, making it filling and satiating without weighing you down. It fits seamlessly into a high-protein eating plan, supporting muscle maintenance and recovery while still feeling indulgent thanks to the fiery, garlicky harissa glaze. Perfect for busy weeknights, this recipe comes together with just one pan and about 30 minutes of mostly hands-off cooking. Serve it on its own or spoon it over a bed of greens, cauliflower rice, or whole grains for an extra fiber boost.

Ingredients

• 4 6-oz filletssalmon fillets, thick-cut, skin-on or skinless
• 2 15-oz canschickpeas, drained, rinsed, and patted dry
• 2 wholered bell pepper, sliced into strips
• 4 tablespoonsharissa paste, divided
• 4 clovesgarlic, minced
• 3 tablespoonsolive oil
• 1 wholelemon, juiced, plus wedges for serving
• 1 teaspoonground cumin
• 1 teaspoonsalt, divided, to taste
• 0.5 teaspoonblack pepper
• 2 tablespoonsfresh parsley, chopped, for garnish
• 0.5 cupplain Greek yogurt, optional, for serving

Method

1. Preheat the oven to 425°F (220°C). Line the rimmed baking sheet with parchment paper or foil for easy cleanup.
2. In the mixing bowl, toss the dried chickpeas and sliced bell pepper with 2 tablespoons olive oil, cumin, half the salt, and black pepper until evenly coated.
3. Spread the chickpea and pepper mixture in a single layer on the prepared baking sheet, leaving space in the center for the salmon.
4. Roast the chickpeas and peppers for 10 minutes to give them a head start on crisping. 10:00
5. Meanwhile, in the small bowl, mix the harissa paste, minced garlic, remaining 1 tablespoon olive oil, lemon juice, and remaining salt to form a thick paste.
6. Pat the salmon fillets dry and rub them generously on all sides with the harissa garlic paste.
7. Remove the baking sheet from the oven, push the chickpeas and peppers to the sides, and nestle the harissa-coated salmon fillets in the center.
8. Return the sheet pan to the oven and roast until the salmon is just cooked through and flakes easily, and the chickpeas are crisp and golden. 12:00
9. Remove from the oven and let the salmon rest for 2 minutes. Squeeze fresh lemon juice over everything and scatter chopped parsley on top. 2:00
10. Serve immediately straight from the pan, with lemon wedges and a dollop of Greek yogurt on the side if desired.