Sheet-Pan Honey Harissa Salmon with Chickpeas & Broccoli

Harissa, a bold North African chili paste, lends smoky heat that honey gently tames in this sheet-pan salmon. Fillets roast alongside chickpeas and broccoli under a sweet-spicy glaze for an easy Mediterranean-inspired dinner.

Serves 4 · 15 min prep · 14 min cook

Estimate for one serving

• 520 cal
• 42g protein
• 28g carbs
• 27g fat
• 9g fiber

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Ingredients

• 4 (6 oz each) salmon fillets (skin-on or skinless)
• 4 cups broccoli florets
• 1 (15 oz) can canned chickpeas, drained and rinsed
• 3 tbsp olive oil
• 2 tbsp harissa paste
• 2 tbsp honey
• 3 garlic cloves, minced
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 1/2 tsp smoked paprika
• 1/2 cup plain Greek yogurt
• 1/4 cup fresh cilantro or parsley, chopped

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment paper for easy cleanup.
2. 2In a small bowl whisk together olive oil, harissa, honey, minced garlic, lemon zest, lemon juice, salt, pepper, and smoked paprika until smooth.
3. 3Pat the salmon fillets dry and place them on one side of the prepared sheet pan. Spoon and brush half of the honey-harissa mixture evenly over the tops of the fillets.
4. 4On the other side of the pan toss the broccoli florets and chickpeas with the remaining olive oil, remaining salt and pepper, and half of the leftover glaze. Spread into a single layer so everything roasts evenly.
5. 5Roast for 12–14 minutes until the salmon flakes easily with a fork (internal temperature 125–130°F for medium) and the broccoli edges are charred and crispy.
6. 6While the pan roasts, stir the Greek yogurt with the remaining lemon juice and salt to make a quick cooling drizzle.
7. 7Remove the sheet pan from the oven. Drizzle the yogurt sauce over the salmon and vegetables, then finish with chopped cilantro.
8. 8Serve immediately straight from the pan so the chickpeas stay crisp and the salmon stays moist.