Sheet Pan Harissa Salmon with Roasted Root Vegetables

I absolutely love how this Sheet Pan Harissa Salmon with Roasted Root Vegetables comes together with minimal fuss. It’s one of those recipes that looks and tastes way more complicated than it actually is, making it perfect for a busy weeknight when you want something flavorful and satisfying without a ton of dishes. The spicy kick from the harissa beautifully complements the sweetness of the roasted vegetables, and the salmon stays incredibly moist. Even if you're new to cooking, you can totally nail this one!

Ingredients

• 1.5 lbs mixed root vegetables (carrots, parsnips, sweet potatoes), peeled and cut into 1-inch chunks
• 2 tablespoons olive oil, divided
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• 4 (6-ounce) salmon fillets, skin on or off
• 3 tablespoons harissa paste
• 1 tablespoon lemon juice
• Fresh cilantro or parsley, chopped, for garnish (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the chopped root vegetables with 1 tablespoon of olive oil, cumin, smoked paprika, salt, and pepper until evenly coated.
3. Spread the seasoned vegetables in a single layer on a large baking sheet.
4. Roast the vegetables for 20 minutes, or until they are beginning to soften.
5. While the vegetables are roasting, pat the salmon fillets dry with paper towels. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, harissa paste, and lemon juice.
6. Brush the harissa mixture generously over the top of each salmon fillet.
7. After the vegetables have roasted for 20 minutes, carefully remove the baking sheet from the oven. Push the vegetables to the sides of the pan to make space for the salmon.
8. Place the harissa-coated salmon fillets onto the baking sheet among the vegetables.
9. Return the baking sheet to the oven and roast for another 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender and slightly caramelized.
10. Garnish with fresh cilantro or parsley, if desired, and serve immediately.