This Sheet Pan Harissa Salmon with Roasted Veggies and Cashew Crema is an easy, weeknight-friendly meal that’s full of flavor and reliably moist. Roasting the salmon on a prepared sheet pan at 400°F keeps it tender, while turmeric-spiced carrots and cauliflower roast alongside to soak up savory, warming spices. A bright, herby cashew crema finished with lemon and fresh herbs brings creaminess and a touch of heat to the bowl. This recipe is ideal when you want something impressive without a lot of fuss.
Cooking salmon on the stovetop can feel intimidating, but baking it on a sheet pan removes guesswork. The salmon is seasoned with lemon and a mild harissa paste to create a tangy, slightly spicy glaze that caramelizes lightly in the oven. While the salmon and vegetables roast, blend a simple cashew crema for a silky, tangy sauce. The result is a balanced bowl that is savory, bright, slightly spicy, herby, and rich — perfect for both casual weeknights and weekend dinners.
One important step: soak your cashews well in advance, ideally overnight. That ensures the crema blends to a smooth, velvety texture. If you’re short on time, cover the cashews with very hot water and soak them for about an hour — it will work in a pinch, though overnight yields the best texture.
Ingredients
- 1 large head cauliflower, cut into florets
- 2 large carrots, sliced on the bias
- Extra virgin olive oil
- Turmeric
- Garlic powder
- Ground cumin
- Ground coriander
- Smoked paprika
- Kosher salt
- 1 ½ lb center-cut salmon, skin and pin bones removed
- Mild harissa paste (about 2 tbsp; choose a mild variety if you prefer less heat)
- Fresh lemon zest and juice
- 1 cup raw cashews (soaked in water overnight)
- 1 jalapeño, roughly chopped (optional for heat)
- Fresh garlic (about 3 cloves)
- White wine vinegar
- Fresh dill and cilantro
- Baby arugula or other greens for serving
Step-by-Step
Step One: Prep the Veggies
Preheat the oven to 400°F. Line a baking sheet with parchment paper. Toss the cauliflower florets and carrot slices with olive oil, turmeric, garlic powder, cumin, coriander, smoked paprika, and kosher salt until well coated. Spread the vegetables out around the edges of the sheet, leaving space in the center for the salmon.
Step Two: Prep the Salmon
Place the salmon in the center of the prepared sheet pan and pat it dry. Sprinkle lightly with kosher salt. In a small bowl, whisk together olive oil, mild harissa paste, fresh lemon juice, and a pinch of smoked paprika. Spread the harissa glaze evenly over the salmon and top with thin lemon slices.
Step Three: Bake
Place the sheet pan on the top oven rack and bake for 10 minutes. Remove the pan and gently toss the vegetables so they roast evenly, then return the pan to the oven. Continue baking until the salmon is cooked through and flakes easily with a fork, about another 10 minutes. Times will vary slightly by oven and by the thickness of your salmon; watch for the fish to turn opaque and flake easily.
Step Four: Make the Cashew Crema
Drain and rinse the soaked cashews. In a high-speed blender or food processor, combine the cashews with chopped jalapeño (if using), garlic cloves, lemon zest, lemon juice, white wine vinegar, chopped dill, a pinch of salt, and about ¾ cup water. Blend on medium-high until the mixture becomes very smooth and pale green. It may look like it won’t come together at first; keep blending until it’s creamy and silky.
Step Five: Assemble and Serve
When the salmon is done, sprinkle it with freshly chopped cilantro and more chopped dill. To assemble bowls, lay a bed of arugula, top with the roasted vegetables, and flake the salmon over the top. Finish each bowl with a generous dollop of cashew crema. Serve warm and enjoy.
Recipe FAQ
What if I forgot to soak my cashews?
Soak them in very hot water for about one hour to soften them enough to blend into a smooth crema.
Is harissa very spicy?
Harissa ranges from mild to very hot. If you prefer less heat, choose a mild harissa paste and taste as you go. Adjust the amount to your spice tolerance.
My crema won’t come together—what should I do?
Be patient and keep blending. If the blender stalls, add a tablespoon or two of water and scrape down the sides. Given enough time and power, the mixture will become smooth and creamy.
Notes
- Harissa note: Different brands vary in heat. Use a mild variety if you want gentle spice.
- Cashew note: Overnight soaking yields the creamiest texture. Quick-soak in hot water for about an hour if necessary.
- Cooking times are a guideline; check salmon for doneness by ensuring it flakes easily with a fork.
For More Salmon Recipes
Sheet Pan Gochujang Glazed Salmon; Honey-Ginger Baked Salmon; Creamy Spring Salmon; Grilled Salmon Tacos with Jalapeño Tartar Sauce
I hope you enjoy this Sheet Pan Harissa Salmon with Roasted Veggies and Cashew Crema — leave a comment after you try it to share how it turned out!