Sheet Pan Harissa Salmon + Roasted Veggies with Cashew Crema

Salmon at home can be intimidating and messy if made on the stove. The solution? Pop it on a prepped sheet pan and bake it at 400. It’s foolproof every time – never dry. And this Sheet Pan Harissa Salmon + Roasted Veggies with Cashew Crema is just that and packed with flavor.

Here, we season the salmon with lemon juice and mild harissa paste for a tangy and spicy glaze. It’s baked in the oven with turmeric spiced carrots and cauliflower. While your oven is doing the work, you’ll have time to make the cashew crema. Together, the bowl is savory, a little bit spicy, tangy, herby and rich. Making this Sheet Pan Harissa Salmon + Roasted Veggies with Cashew Crema the perfect weeknight or weekend meal.

But REMEMBER: Make sure you soak your cashews well in advance, preferably overnight. Yeah, I know… it’s the *most difficult* part of making this dish because WHO REMEMBERS TO SOAK THE CASHEWS! If you are in a pinch for time, you can speed up the process by soaking the nuts in very hot water for about an hour.

Sheet Pan Harissa Salmon + Roasted Veggies with Cashew Crema

Serves: 4 People

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5 from 5 votes

Prep Time25 mins

Cook Time25 mins

Pre-Soak Cashews1 d

Total Time1 d 50 mins

Ingredients

For the Roasted Veggies:

• 1 large head cauliflower - cut into florets
• 2 large carrots - sliced on the bias
• 2 tbsp. extra virgin olive oil
• 1 tsp. turmeric
• 1 tsp. garlic powder
• ½ tsp. ground cumin
• 1 tsp. ground coriander
• ½ tsp. smoked paprika
• 1 tsp. kosher salt

For the Salmon:

• 1 ½ lb. center cut salmon - skin and pin bones removed
• 1 tsp. Kosher salt
• 1 tbsp. extra virgin olive oil
• 2 tbsp. mild harissa paste, see note
• 2 tbsp. fresh lemon juice
• ½ tsp. smoked paprika

For the Cashew Crema:

• 1 cup raw cashews – soaked in water overnight, see note
• 1 jalapeño – roughly chopped
• 3 large cloves garlic - peeled
• zest of one lemon
• 2 tbsp. fresh lemon juice
• 2 tbsp. white wine vinegar
• ½ cup chopped dill – plus more for serving
• ½ tsp. salt
• ¾ cup water

For Serving:

• 1 tbsp freshly chopped cilantro
• 1 tbsp freshly chopped dill
• 4 cups baby arugula

Instructions

For the Veggies:

• Preheat the oven to 400. Line a baking sheet with parchment paper and set aside. Add the cauliflower and the carrots. Drizzle with olive oil, and season with turmeric, garlic powder, cumin, coriander, smoked paprika, and salt.
• Toss well to combine so that all the florets and carrot coins are well-coated. Push the veggies to the edges of the sheet pan, making enough room in the center for the salmon.

For the Salmon:

• Place the salmon in the center of the sheet pan, pat dry and sprinkle with the kosher salt.
• In a small bowl, mix the olive oil, harissa paste, lemon juice, and smoked paprika. Pour the harissa glaze over the salmon and spread it across the entire fillet so that each inch of the salmon is totally coated.
• Transfer the sheet pan to the top rack of the oven and bake for 10 minutes, remove from the oven and gently toss the veggies. Transfer back to the oven and continue baking until the salmon is cooked through and flakes easily when pressed with a fork, about 10 more minutes.

Make the Cashew Crema:

• Meanwhile, while the salmon is baking– Drain the soaked cashews and rinse them well with water. In a high-speed blender or food processor, add the soaked cashews, jalapeno, garlic, lemon zest, lemon juice, white wine vinegar, dill, salt, and water. Blend on medium for about 3 minutes until the crema is extremely smooth and a pale green. At first, it will look like it will not come together, but with patience and more time, the mixture will come together.

Assemble the Bowls:

• When the salmon is done, sprinkle with the freshly chopped cilantro and dill.
• To assemble the bowls, add arugula and top with veggies, and flaked salmon. Top with a dollop of the cashew crema. Enjoy!

Notes

Harissa Note: Harissa can get very spicy so note the type you are buying! I usually buy the Mina Mild Harissa, which I find perfectly spicy but not overwhelming.

Cashew Note: If you forget to soak your cashews overnight, soak them for one hour in very hot water.