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Orange Harissa Salmon Sheet Pan Recipe Whole30 Paleo
Caroline Fausel

Orange Harissa Sheet Pan Salmon Recipe (Whole30 + Paleo)

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Ingredients Method

Ingredients
  

  • 4 - 6 oz skin on wild-caught salmon fillets
  • 2 sweet potatoes - peeled and chopped into 1 ½ inch cubes
  • 2 cups brussel sprouts - halved
  • 3 shallots - halved
  • 2 T olive oil
  • Kosher salt and black pepper
Marinade
  • 2 T coconut aminos
  • 1 - 2 T Harissa seasoning depending on your preference for spice
  • 1 clove garlic - minced
  • 1 inch piece ginger - peeled and grated
  • Zest of 1 orange
  • ¼ cup orange juice from 1 orange

Method
 

  1. Preheat oven to 425. Place salmon fillets skin side down in a dish.
  2. In a small bowl, add coconut aminos, harissa, garlic, ginger, orange zest and juice and gently whisk to combine. Pour marinade over salmon and let marinate while you prepare the vegetables. 
  3. Add the sweet potatoes, shallots, brussel sprouts and olive oil to a large bowl and season with salt and pepper.  Toss to coat vegetables and then arrange vegetables on a parchment paper lined or non-stick sheet tray. Roast vegetables for 20 minutes or until potatoes begin to slightly brown. 
  4. Remove sheet tray from oven and make space between the vegetables to add the salmon fillets.  Add salmon fillets skin side down and roast until salmon is cooked through - approx 8 more minutes. 
  5. Garnish with cilantro or scallions (optional). 

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