Sheet-Pan Harissa Salmon with Chickpeas and Lemon Yogurt

Ingredients

• 600 g skin-on salmon fillets
• 540 ml canned chickpeas, drained
• 2 cup cherry tomatoes
• 2 tbsp harissa paste
• 1 tbsp honey
• 3 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1 unit lemon (zest and juice)
• 0,75 cup plain Greek yogurt
• 1 unit garlic clove
• 3 tbsp fresh parsley, chopped

Instructions

1. 1

   Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.

2. 2

   Drain and pat dry one 540 ml can of chickpeas, then toss on the pan with 2 tbsp olive oil, 1 tsp smoked paprika, and salt until glossy.

3. 3

   Roast the chickpeas alone for 10 minutes, shaking once, until they start to crackle and turn golden at the edges.

4. 4

   Meanwhile, whisk 2 tbsp harissa paste, 1 tbsp honey, 1 tbsp olive oil, and the zest of 1 lemon into a glaze; brush generously over 4 salmon fillets (about 150 g each).

5. 5

   Push the chickpeas to one side of the pan, nestle in the salmon skin-side down, and scatter 2 cups cherry tomatoes around; drizzle everything with a little more oil.

6. 6

   Roast for 10-12 minutes, until the salmon flakes easily and registers 125°F (52°C) at the thickest point and the tomatoes have blistered.

7. 7

   While it roasts, stir together 3/4 cup plain Greek yogurt, 1 grated garlic clove, 2 tbsp lemon juice, and a pinch of salt until silky.

8. 8

   Shower the pan with 3 tbsp chopped fresh parsley, spoon the lemon yogurt alongside, and serve directly from the sheet.