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Sheet Pan Harissa Salmon + Roasted Veggies with Cashew Crema baked.
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5 from 8 votes

Sheet Pan Harissa Salmon + Roasted Veggies with Cashew Crema

Prep Time25 minutes
Cook Time25 minutes
Pre-Soak Cashews1 day
Total Time1 day 50 minutes
Servings: 4 People
Author: Alex Snodgrass

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
  • 1 lemon, thinly sliced
  • 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°F. 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 completely coated. Top with the thin lemon slices.
  • 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, drain the soaked cashews and rinse them well with water. In a high-speed blender or food processor, add the soaked cashews and additional crema ingredients. 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.