Sheet Pan Harissa Salmon

Ingredients

• 4 salmon portions, 4-5 ounces each

• 1/4 teaspoon sea salt

• Pinch of black pepper

• 2 small zucchini and/or yellow summer squash, sliced lengthwise then into 1/4- inch thick half moons

• 1 small red onion, thinly sliced

• 12 ounces green beans, trimmed

• 8 ounces cremini mushrooms, quartered

• 6 ounces grape tomatoes (about 1 cup)

• 3 tablespoons harissa (mild or spicy)

• 1 1/2 tablespoons olive oil

• 3 garlic cloves, minced

• 2 lemons, 1 cut into quarters and 1 juiced

• Fresh parsley, to garnish

Directions

1. Preheat the oven to 425F. Place salmon fillets on a plate, skin-side down, and sprinkle with salt and pepper. Set aside.

2. Line a large rimmed baking sheet with parchment paper. Spread zucchini and/or summer squash, red onions, green beans, mushrooms, and grape tomatoes on the pan.

3. In a small bowl, mix together harissa, olive oil, minced garlic, and juice of 1 lemon.

4. 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.

5. 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 harissa mixture among the 4 salmon fillets and use your fingers to gently massage it onto the salmon.

6. Return the pan to the oven and cook an additional 8-10 minutes or until thickest part of salmon measures 110-120F.

7. 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.