Sheet-Pan Harissa Salmon and Chickpeas

Ingredients

• 🐟Salmon Fillet, skin-on if possible4 fillet
• 🫘Chickpeas (dry), drained and rinsed2 can
• 🫑Red Bell Pepper, seeded and cut into strips2 pepper
• 🥒Zucchini, cut into thick half-moons2 zucchini
• 🧅Red Onion, cut into wedges1 onion
• 🫙Harissa3 tbsp
• 🫒Extra Virgin Olive Oil3 tbsp
• 🍋Lemon, zest and juice1 lemon
• 🧄Garlic, thinly sliced4 clove
• 🧂Cumin (ground)1 tsp
• 🌿Cilantro, leaves and tender stems½ bunch
• 🌻Sesame Seeds, toasted if you have time1 tbsp
• 💧Wateras needed
• 🧂Sea Salt (fine)to taste
• 🧂Black Pepper (ground), freshly groundto taste

Contains Fish, Garlic, Onion, Sesame. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Heat the oven

   Set the oven to 220°C/425°F so it has time to get properly hot; a fully preheated oven helps the vegetables caramelise instead of just steaming. If you rush this part, the traybake will come out pale and soft, so wait until the heat feels strong when you open the door.

   5 min
2. 2

   Drain the chickpeas

   Pour the Chickpeas into a sieve and rinse them under cool water, shaking the sieve gently until the liquid runs clear and the beans stop feeling slick. Let them drain for a minute or two so they roast rather than spatter, and if you skip the rinse they can taste tinny and salty.

   3 min
3. 3

   Cut the vegetables

   Slice the Red Bell Pepper into strips, cut the Zucchini into thick half-moons, and wedge the Red Onion so the pieces are broad enough to brown without falling apart. Aim for pieces that are similar in size so they roast at the same pace; if some bits are tiny, tuck them into the centre of the tray where they are sheltered from the hottest edges.

   6 min
4. 4

   Slice the Garlic Cloves thinly on a cutting board so they soften and perfume the tray instead of staying in harsh little chunks. Keep the slices even and delicate; if any are thick, separate them so they can sit under the vegetables and avoid scorching.

   3 min
5. 5

   Mix the harissa glaze

   Stir the Harissa, Extra Virgin Olive Oil, Lemon zest and juice, Cumin, Salt, and Black Pepper together in a mixing bowl until the mixture turns smooth, glossy, and brick-red. The glaze should look loose enough to coat a spoon; if it seems thick and paste-like, loosen it with a splash more lemon juice so it spreads evenly over the fish and vegetables.

   4 min
6. 6

   Season the salmon

   Lay the Salmon Fillets on a board and pat them dry with paper towels so the surface feels tacky rather than damp. Rub the flesh side with a little of the harissa glaze and leave the skin side clean; that gives the top more flavour and helps the skin stay crisp instead of soggy.

   4 min
7. 7

   Spread the Chickpeas, Red Bell Pepper, Zucchini, Red Onion, and Garlic on a large sheet pan.

8. 8

   Spoon over the remaining harissa glaze and toss with your hands until everything is lightly coated. The vegetables should look slick and evenly stained, with no puddles of sauce hiding in one corner; if the pan looks crowded, spread the ingredients into a single layer so they can roast instead of steam.

   4 min
9. 9

   Roast the vegetables

   Slide the sheet pan into the hot oven and roast for about 12 minutes, stirring once halfway through with a spatula so the edges facing the pan get a chance to brown. You want the onions to soften and turn sweet, the peppers to blister, and the chickpeas to look lightly crisped rather than pale; if anything starts to darken too quickly, nudge it toward the centre of the pan.

   12 min
10. 10

    Lift the sheet pan out and nestle the Salmon Fillets into the partly roasted vegetables.

11. 11

    Spoon the remaining glaze over the top in a thin layer. Return the fish to the oven for about 8 minutes, until the salmon turns opaque at the edges and flakes in thick petals when pressed with a fork; if the top browns too fast, loosely cover the tray with foil for the last few minutes.

    8 min
12. 12

    Rest the traybake

    Leave the sheet pan on the counter for about 3 minutes so the salmon relaxes and the juices settle back into the flesh. The fillets should look glossy and firm at the edges, not wet and loose; if you cut too soon, the juices will run out and the fish can seem drier on the plate.

    3 min
13. 13

    Finish with herbs

    Scatter the Cilantro and Sesame Seeds over the hot traybake, letting the herbs wilt slightly from the residual heat and the seeds stick to the glossy glaze. The finished dish should smell bright and peppery with a little nutty toastiness; if the herb leaves look limp before you serve, add them at the very last moment.

    1 min
14. 14

    Plate and serve

    Use a wide spoon or spatula to lift the salmon and vegetables onto plates, making sure each serving gets a good mix of chickpeas, peppers, zucchini, onion, and garlicky tray juices. Serve while the fish is still warm and the vegetables are glossy; if the juices pool on the tray, drizzle them over the top so every bite tastes seasoned and rich.

    2 min

Nutrition per serving