Harissa-Lemon Sheet Pan Salmon with Carrots and Leeks
This is truly the ultimate fall weeknight salmon sheet pan dinner. It’s easy to throw together, has lots of earthy vibes, and yet doesn’t leave you down for the count. The marinade is light, bright and slightly spicy thanks to the Moroccan red pepper paste harissa. To make this low-FODMAP simply omit the leeks and make sure your harissa doesn’t have garlic. If it does, swap any LF hot sauce. To make it Whole30 friendly, omit the maple syrup.
Servings 4
Ingredients
- ¼ cup lemon juice from 1 lemon
- 1/4 cup harissa paste
- 1 tablespoon maple syrup or honey optional
- Olive oil
- Sea salt
- 2 pounds carrots thinly sliced on a diagonal
- 1 large leek white and light green parts only, thinly sliced
- ¼ cup chopped fresh mint or parsley
- Four 6-ounce salmon fillets skin-on
Instructions
- Preheat the oven to 425 degrees F.
- In a small mixing bowl, whisk together the lemon juice, harissa, maple syrup, ¼ cup olive oil, and 1 teaspoon sea salt.
- On a parchment-lined baking sheet, toss the carrots with ¼ cup of the marinade. Arrange in an even layer and roast in the oven until tender and beginning to shrivel, about 25 minutes. Remove the pan from the oven and increase the temp to 450 F.
- Fold in the leeks and arrange in an even layer again. Nestle the salmon on top of the veggies skin-side down. Drizzle with the remaining marinade and season the fish lightly with salt for good measure.
- Place the sheet pan in the oven and roast until the leeks are beginning to crisp and the salmon is tender, about 8 minutes for medium-rare.
- Serve the salmon immediately over rice or as is for a paleo option.