Sheet-Pan Harissa Salmon with Chickpeas and Lemon Yogurt

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

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.

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

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).

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.

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.

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.

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