For the salmon and vegetables:

1 1/2 pounds whole salmon fillet

1 1/4 pounds green beans, trimmed

2 medium red bell peppers, sliced

1/4 cup olive oil, divided

2 tablespoons dry harissa spice blend (divided)

1/2 teaspoon salt (divided)

For the cherry tomato salad:

1 bunch parsley, roughly chopped

2 teaspoons red wine vinegar

2 tablespoons olive oil

1 clove garlic

1/3 cup roasted salted pistachios (optional)

1 pint cherry tomatoes, halved

Pinch of salt (or more if not using the pistachios)


Heat the oven to 425 F. Line a full sheet pan with foil. (If your sheet pan is too small to fit the side of salmon and the vegetables, cut the fillet in half and cook on two sheets pans.)

Remove the pin bones from the salmon with needle nose pliers.

Roast the vegetables: Toss the green beans and peppers with 1 tablespoon olive oil, 2 teaspoons harissa, and a pinch of salt. Spread on the sheet pan in a single layer. Roast for 10 minutes.

Prepare the salmon: Sprinkle both sides of the salmon with the remaining harissa and a 1/4 teaspoon salt, then brush with olive oil. (This helps prevent the spices from scorching in the oven.)

Roast the salmon with the vegetables: Pull the sheet pan of veggies from the oven and use a spatula to stir them and clear some space in the middle for the salmon. Return to the oven and roast for 8 to 10 minutes.

Prepare the tomato salad: While salmon is in the oven, use a mini food processor or blender to mix parsley, red wine, and olive oil. Once it’s well-mixed, add the garlic and pistachios (if using) and pulse just a few times. You want some nice chunks in there. Toss with the cherry tomatoes and season with salt to taste.

To serve: Scoop the roasted vegetables onto a serving platter and lay the salmon on top. Spoon the cherry tomato salad over the salmon and serve.