Post Title: One-Pan Seared Salmon with Cauliflower, Chickpeas, and Harissa
* Active Time: 40 minutes
* Preparation Time: 15 minutes
* Cooking Time: 25 minutes
## Introduction
This One-Pan Seared Salmon with Cauliflower, Chickpeas, and Harissa is an easy and nutritious weeknight dinner you can whip up in no time. The combination of savory salmon, hearty vegetables, and spicy harissa creates a colorful dish packed full of flavors that will impress your family and friends.
## Why Make This Recipe
This one-pan dish is not only easy to prep and cook, but it also comes with an array of health benefits. Salmon is loaded with omega-3 fatty acids which are great for heart health, while chickpeas and cauliflower provide a good dose of fiber and protein. Plus, the added harissa paste contributes a spicy kick to this vibrant dish.
## How to Make One-Pan Seared Salmon with Cauliflower, Chickpeas, and Harissa
Ingredients :
– 4 salmon fillets
– 1 small head of cauliflower, cut into florets
– 1 can (15 oz) chickpeas, drained and rinsed
– 3 tbsp olive oil, divided
– 2 tbsp harissa paste
– 1 lemon, sliced
– Salt and pepper to taste
– Fresh cilantro or parsley for garnish
Directions :
1. Preheat your oven to 400°F (200°C).
2. Toss the cauliflower florets and chickpeas with 2 tablespoons of olive oil, harissa paste, salt, and pepper in a large bowl.
3. Spread the tossed chickpeas and cauliflower on a baking sheet and roast for 15 minutes.
4. Meanwhile, heat the remaining olive oil in a large skillet over medium-high heat. Season salmon fillets with salt and pepper and sear each side for 2-3 minutes until they develop a crispy crust.
5. Nestle the seared salmon fillets among the roasted vegetables on the baking sheet and add lemon slices on top. Roast for an additional 5-7 minutes, or until the salmon is done.
6. Garnish the dish with fresh cilantro or parsley and serve hot.
## How to Serve One-Pan Seared Salmon with Cauliflower, Chickpeas, and Harissa
This dish is best served hot and can be paired with a simple green salad or a chunk of crusty bread to mop up the delicious juices. A glass of crisp white wine would also complement the flavors wonderfully.
## How to Store One-Pan Seared Salmon with Cauliflower, Chickpeas, and Harissa
Store any leftovers in an airtight container and refrigerate within two hours of cooking. Consume within two days for the best taste and texture. Remember to reheat thoroughly before serving.
## Tips to Make One-Pan Seared Salmon with Cauliflower, Chickpeas, and Harissa
– For an extra kick of flavor, marinate the salmon fillets in some harissa paste before searing.
– Use a non-stick baking sheet or line your tray with parchment paper for quick and easy cleanup.
– If your salmon fillets have skin, sear them skin-side first for a crispy result.
*** Variation (if any)
– Substitution: Swap out salmon for chicken or tofu if preferred.
– Addition: Add other veggies like zucchini or bell peppers for more colors and flavors.
## FAQs
**Q: Can I use frozen salmon for this recipe?**
A: Yes, just make sure to thaw the salmon completely before cooking.
**Q: Do I have to use harissa paste?**
A: You can substitute harissa paste with other hot sauces or spices of your choice, but this might change the flavor profile of the dish.
**Q: Can I use roasted chickpeas instead of canned?**
A: Absolutely! Just remember to adjust the cooking time accordingly as roasted chickpeas might take less time to cook.