Roast your way to a delicious dinner with harissa-glazed salmon and colorful veggies. Quick, easy, and full of bold flavors.
Ingredients
- 4 Salmon filets, 6oz portions
- 1/4 tsp Sea Salt
- Pinch of Black Pepper
- 2 small Zucchini and/or yellow summer squash, sliced lengthwise then into 1/4 in thick half moons.
- 1 small Red Onion, thinly sliced
- 12 oz Green Beans, drained
- 8 oz Cremini Mushrooms, quartered
- 6 oz Grape Tomatoes (about 1 cup)
- 3 Tbsp Harissa (mild or spicy)
- 3 Garlic cloves, minced
- 2 Lemons, 1 cut into quarters and 1 juiced
- Fresh parsley, to garnish
Directions
- Preheat the oven to 425F. Place Salmon fillets on a plate, skin side down and sprinkle with salt and pepper. Set aside.
- Line a large rimmed baking sheet with parchment paper. Spread zucchini and/or summer squash, red onion, green beans, mushrooms and grape tomatoes on the pan.
- In a small bowl, mix together harissa, olive oil, minced garlic and juice of 1 lemon.
- Pour all but 2 tablespoons of the harissa mixture over veggies and toss to coat, spreading vegetables into a single layer. Add remaining 2 lemon halves to the pan, cut side down.
- Roast vegetables for 12 minutes. Remove the pan from the oven and make 4 spaces on the pan for the salmon. Divide the remaining 2 tablespoons of the harissa mixture among the 4 salmon fillets and use your fingers to gently massage it onto the salmon.
- Return the pan to the oven and cook an additional 8-10 minutes or until thickest part of salmon measures 110-102F.
- Remove the pan from the oven, divide the vegetables and salmon among 4 plates. Squeeze lemon juice over all, if desired, and sprinkle with fresh parsley and additional cracked black pepper before serving.
