Dinner
Sweet-hot glazed salmon with crispy chickpeas, roasted on one sheet pan in 22 minutes flat.
Dinner
Sweet-hot glazed salmon with crispy chickpeas, roasted on one sheet pan in 22 minutes flat.
What you need
4 salmon fillets (6 oz each), skin on · 1 can (15 oz) chickpeas, drained and patted very dry · 2 tbsp olive oil · 2 tbsp harissa paste · 1 tbsp honey · 1 tbsp lemon juice, plus wedges to serve
Step 1
Heat the oven to 425°F with the rack in the upper third. A hot upper rack is what crisps the chickpeas instead of drying them out.
Step 2
Toss the dried chickpeas with 1 tablespoon olive oil, the cumin, and half the salt. Spread on a sheet pan and roast for 10 minutes.
Step 3
Stir the harissa, honey, lemon juice, remaining olive oil, and remaining salt together into a loose paste.
Step 4
Push the chickpeas to the edges, set the fillets skin-down in the center, and spoon the glaze over the tops.
Chef's tip
Roll them in a towel until they squeak. Any surface moisture turns the roast into a steam bath.
Full recipe
Ingredients, macros and step-by-step photos on FoodRecette.