Sheet-Pan Harissa-Spiced Salmon with Roasted Carrot & Chickpea Medley
Enjoy a vibrant, keto-friendly meal featuring flaky harissa-spiced salmon paired with a quick air-fried carrot and chickpea medley. This delicious dinner comes together in under 20 minutes using your air fryer for a crisp, flavorful finish.
- 4 pieces (5 oz each) salmon fillets, skin-on
- 2 tbsp harissa paste
- 3 tbsp olive oil
- 2 cups carrots, cut into 1/2-inch coins
- 1 cup canned chickpeas, drained and rinsed
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp sea salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped
- 4 pieces lemon wedges
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Instructions
Preheat your air fryer to 400°F. While preheating, pat the salmon fillets dry and brush the tops with harissa paste. Drizzle with 1 tablespoon olive oil and season with a pinch of salt and pepper.
⏱️ 2 minutes 🌡️ 400°FIn a medium bowl, toss the carrots and chickpeas with the remaining olive oil, cumin, smoked paprika, salt, and pepper.
⏱️ 1 minuteArrange the carrot and chickpea mixture in a single layer in the air fryer basket. Air fry for 6 minutes at 400°F.
⏱️ 6 minutes 🌡️ 400°FGently shake the basket, then lay the harissa-coated salmon fillets on top of the veggies. Air fry for another 8 minutes at 400°F, or until the salmon is cooked through and flakes easily.
⏱️ 8 minutes 🌡️ 400°FTransfer to plates, garnish with chopped parsley, and serve with lemon wedges.
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Nutrition Information
Per serving. Values are approximate and may vary.
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