Harissa Salmon with Roasted Carrots, Cauliflower and Chickpeas

Ingredients

• 4 salmon fillets (approximately 6 ounces each, skin-on)
• 3 tablespoons harissa paste
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 4 medium carrots, peeled and cut into sticks
• 1 large head of cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro or parsley, chopped (optional garnish)
• Lemon wedges for serving (optional garnish)

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a small bowl, mix together the harissa paste, olive oil, lemon juice, salt, and pepper until well combined.
3. Place the salmon fillets in a shallow dish and pour the marinade over them, ensuring they are evenly coated. Allow to marinate for at least 10 minutes.
4. On a baking sheet, combine the carrot sticks, cauliflower florets, and chickpeas. Drizzle with olive oil, and sprinkle with smoked paprika, cumin, salt, and pepper. Toss until well coated.
5. Spread the vegetable mixture evenly on the baking sheet and roast for about 20-25 minutes, stirring halfway through.
6. In the last 10 minutes of vegetable roasting, heat a non-stick skillet over medium-high heat. Add the marinated salmon fillets, skin-side down, and cook for about 4-5 minutes. Flip and cook for an additional 3-4 minutes until done.
7. Once the vegetables are done, remove them from the oven. Plate the roasted vegetables alongside the salmon fillets. Garnish with fresh cilantro or parsley and serve with lemon wedges.

Nutrition