Harissa Roasted Salmon with Chickpeas

• 4 salmon fillets, about 6 ounces each
• 1 can chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 2 tablespoons harissa paste
• 1 teaspoon smoked paprika
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 cloves garlic, minced
• 1 lemon, sliced into wedges
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon honey

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a small bowl, mix olive oil, harissa paste, smoked paprika, garlic, honey, salt, and pepper.
3. 3 Place salmon fillets and chickpeas on a baking sheet lined with parchment paper.
4. 4 Brush the salmon and chickpeas generously with the harissa mixture.
5. 5 Roast in the oven for 20 minutes, or until the salmon is cooked through.
6. 6 Garnish with fresh parsley and serve with lemon wedges.

Equipment

• Baking sheet
• Parchment paper
• Mixing bowl

Variations

• For a spicier kick, add extra harissa paste to taste.

Substitutions

• If chickpeas aren't your thing, swap them with roasted sweet potatoes.

Pairings

• Pairs well with a crisp Sauvignon Blanc or a zesty lemon-herb quinoa salad.

Nutrition

Tips

• For extra flavor, let the salmon marinate in the harissa mixture for 30 minutes before roasting.
• Pair with a side of couscous or a simple green salad.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10 minutes.

Freezing: This dish does not freeze well due to the texture of the salmon.

Serving Suggestions

• Serve with a side of roasted vegetables or a fresh cucumber salad.

FAQ