RESET360 with Camille McLaughlin
Dinner

Harissa Salmon with Cauliflower

Salmon fillets spread with a homemade harissa and roasted on one pan with cauliflower until the fish flakes and the florets turn golden.

Why you'll love Harissa Salmon with Cauliflower

Harissa is the chili paste of Tunisia, deep red, garlicky, and warm with cumin and coriander, and it is made for salmon. Rich, fatty fish stands up to its heat, and the paste roasts into a glossy, slightly charred crust. Jarred harissa often carries sugar or seed oils, so this one is stirred together from spices, garlic, tomato paste, lemon, and olive oil in five minutes.

Everything cooks on one pan, but not at the same time. Cauliflower needs a head start of about 15 minutes to brown, and salmon needs only 10 to 12, so the florets go in first and the fish joins them partway through. That way the cauliflower comes out golden and tender just as the salmon reaches a moist, barely opaque center. A spoonful of the harissa tossed with the cauliflower ties the two together.

Finish the plate with lemon, a scatter of parsley, and a spoonful of whole-milk Greek yogurt to cool the heat.

Quick overview: This Harissa Salmon with Cauliflower takes 15 min of hands-on time and about 45 min in all and makes 4 servings, each 1 fillet with about 1 cup cauliflower. You'll need a sheet pan.

Jump to recipe

Harissa salmon with roasted cauliflower on a sheet pan
Prep 15 minCook 30 minTotal 45 minServes 4Serving 1 fillet with about 1 cup cauliflowerYou'll need Sheet pan

Ingredients

  • 4 skin-on salmon fillets (6 oz each)
  • 1 large head cauliflower (about 2 lb), cut into florets
  • 1/4 cup olive oil, divided
  • 2 tsp sweet paprika
  • 1 tsp red pepper flakes
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 3 cloves garlic, finely grated
  • 2 tbsp tomato paste Label: tomatoes, and salt if any
  • 1 tbsp fresh lemon juice, plus wedges to serve
  • 1 tsp fine sea salt, divided
  • 2 tbsp chopped parsley
  • 1/2 cup plain whole-milk Greek yogurt, to serve
  • Make it from scratch: Harissa

Instructions

  1. Heat the oven: Heat the oven to 425°F (220°C) with a large rimmed sheet pan inside.
  2. Stir the harissa: Stir 3 tablespoons of the olive oil with the paprika, red pepper flakes, cumin, coriander, garlic, tomato paste, lemon juice, and 1/2 teaspoon of the salt into a thick, glossy paste.
  3. Start the cauliflower: Toss the cauliflower with the remaining tablespoon of olive oil, 1 tablespoon of the harissa, and 1/4 teaspoon of the salt. Spread it on the hot pan and roast for 15 minutes.
  4. Add the salmon: Pat the salmon dry and season it with the remaining 1/4 teaspoon of salt. Push the cauliflower to the edges, lay the salmon skin side down in the middle, and spread the rest of the harissa over the tops of the fillets.
  5. Roast together: Roast for 10 to 12 minutes, until the salmon flakes easily at its thickest point and reaches 125°F (52°C) for moist and just opaque, or 145°F (63°C) for fully firm, and the cauliflower is golden.
  6. Serve: Scatter the parsley over the pan and serve with lemon wedges and spoonfuls of yogurt.

Storage and leftovers

Refrigerate leftovers in a sealed container for up to 3 days.

Eat the salmon cold, flaked over greens, or warm it gently in a 300°F (150°C) oven for about 10 minutes. The harissa keeps for 4 days in the refrigerator under a thin layer of olive oil, or freeze it in tablespoon portions.

Variations

  • Chicken thighs: Use boneless chicken thighs, roasting them with the cauliflower from the start for 25 to 30 minutes.
  • Milder: Use 1/4 teaspoon red pepper flakes and add 1/2 teaspoon sweet paprika.
  • Seed crunch: Scatter toasted pumpkin seeds over the finished pan.
  • Broccoli: Use broccoli florets in place of the cauliflower, adding them with the salmon.

Notes and tips

  • Use a hot pan: Preheating the pan helps the cauliflower brown.
  • Check the tomato paste label: It should list tomatoes, and salt if any.
  • Do not overcook the salmon: Salmon keeps cooking as it rests, so pull it a little early.
  • Make extra harissa: It is good on eggs, chicken, and roasted vegetables.

Nutrition and mindful eating

  • Salmon is one of the richest sources of the long-chain omega-3 fats, along with protein, vitamin D, and vitamin B12.
  • Cauliflower fills the pan with fiber and vitamin C and soaks up the harissa as it roasts.
  • Paprika, cumin, coriander, and garlic bring deep flavor without any sugar.
  • Whole-milk Greek yogurt cools the heat and adds a little more protein and real fat.
  • As you eat, notice the warmth of the harissa and the cool yogurt against it, and pay attention to how this dinner carries you through the evening without a late craving.

Frequently asked questions

Have a question about this Harissa Salmon with Cauliflower? Start here, with the questions people ask most.

How spicy is it?

Medium. Reduce the red pepper flakes for a milder harissa.

Can I use store-bought harissa?

Yes, if the label lists chiles, garlic, spices, olive oil, and salt, with no sugar or seed oils.

Should I eat the salmon skin?

If you like it. Roasted skin side down, it turns soft rather than crisp, so many people leave it on the pan.

Can I use frozen salmon?

Yes. Thaw it overnight in the refrigerator and pat it very dry.

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Tags: Dinner, North African-Inspired