RecipeSheet Pan Harissa Salmon with Veggies

Nutrition Facts
Amount per Serving
  • Calories: 380
  • Protein: 41 g
  • Total Fat: 16 g
    • Unsaturated Fat: 13.5 g
    • Saturated Fat: 2.5 g
  • Cholesterol: 85 mg
  • Total Carbohydrate: 22 g
  • Dietary Fiber: 7 g
  • Total Sugar: 12 g
    • Natural Sugar: 12 g
    • Added Sugar: 0 g
  • Sodium: 710 mg

Smoky, spicy, and brimming with flavor, this one-sheet meal is a one-and-done deal. It’s a super simple dish delivering melt-in-your-mouth roasted carrots and cauliflower, paired with flavorful saucy salmon filets (hello, omega-3s!). The harissa-orange-ginger sauce creates a scrumptious glaze for the fish and everything is baked to perfection on one single baking sheet. The end result is totally addictive and satisfying— you can choose to enjoy it as a low-carb feast, or serve it with quinoa, brown rice or another favorite grain!

  • Recipe notes:

Veggies are interchangeable. Cooking time may change depending on which veggies you use, since many veggies cook quicker than carrots and cauliflower. I use baby carrots for convenience… but anything goes!

You can choose mild or spicy harissa sauce.

You can choose salmon with skin or without. If filets have skin, be sure to place skin-side down on the heated baking sheet.

This is a delicious fuss-free and low-carb dinner. It can also be served alongside quinoa, brown rice, or roasted potatoes.

• You can also use the completed dish to build yummy Harissa Salmon Bowls. To make, fill each bowl with a base of preferred grains (quinoa, rice, etc), followed by a hearty scoop of roasted veggies and top with a salmon filet. Garnish with lots of chopped herbs!      

  • Prep time
  • Total Time
This recipe makes 4 servings
  • 1.5 lbs baby carrots (~ 3 cups)
  • 4 cups small cauliflower florets
  • 2 to 3 Tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • • ½ teaspoon ground black pepper
  • 4 salmon filets, about 6-ounces each*
  • 3 Tablespoons harissa sauce, mild or spicy
  • 3 Tablespoons orange juice
  • • ½ teaspoon ground ginger

*skin on or off. If using filets with skin, place skin side down when adding to sheet pan.



Preheat oven to 450°F.

Add veggies to large mixing bowl and toss with olive oil, salt and pepper. Lay out on baking sheet in single layer and roast in oven on middle rack for 25 minutes.

While veggies are in the oven, mix harissa sauce with orange juice and ginger. (I like to use the same veggie bowl for an easier cleanup.) Add salmon filets into the bowl and squish them around. If your filets have skin, place them upside down in the bowl so the flesh side gets coated. Allow them to sit in sauce.

When veggies have been in oven for 25 minutes, give them a toss. Then, add salmon filets to the pan, nestling between veggies and ensuring the salmon bottoms are flat against the hot baking sheet. Spoon the remaining harissa mixture generously over the filets, coating the tops and sides. Sprinkle salt over the tops. Place back in the oven for about 10 minutes, or a few minutes longer if you prefer your salmon medium-to-well done.

Remove from oven and garnish with fresh herbs, such as chopped chives, cilantro, parsley, and scallions.

Try this One Sheet Roasted Chicken and Brussels Sprouts.