Alba's
Kitchen

One-Pan Harissa Salmon with Roasted Vegetables

January 5, 2026

DinnerSalads and Traybakes

Easy harissa salmon and vegetable traybake with fresh herbs and crumbled feta

Serves:2–3
Time:Prep: ~10 minutes, Oven: ~45–50 minutes
One-Pan Harissa Salmon with Roasted Vegetables - Image 1
One-Pan Harissa Salmon with Roasted Vegetables - Image 2

With sweet roasted vegetables and salmon topped with fresh herbs and feta, this harissa salmon traybake is a great recipe when you’re looking for an easy, healthy dinner with minimal prep. The harissa brings a rounded heat rather than sharp spice, which balances the sweetness of the roasted potatoes, aubergine and cherry tomatoes. Finished with lemon and fresh herbs and crumbled feta.

Ingredients

Vegetables

  • 500–600 g baby potatoes, halved (quartered if large) (1–1¼ lb)
  • 1 medium aubergine, cut into large chunks (4–5 cm)
  • 1 large red onion, cut into thick wedges
  • 250 g cherry tomatoes (9 oz)

Fish

  • 2–3 salmon fillets (120–150 g each), skin-on or skinless

Harissa Lemon Oil

  • 2 tbsp olive oil
  • 1–1½ tbsp rose harissa (milder); or ½–1 tbsp regular harissa
  • Zest of ½ lemon
  • 1 tsp lemon juice
  • ½ tsp smoked paprika
  • Salt & black pepper

To finish

  • Fresh parsley and or mint, finely chopped
  • Lemon wedges Lemon wedges
  • Feta (optional)

Instructions

1. Preheat the oven

  1. Heat to 220°C (425°F)

2. Roast potatoes & aubergine

  1. Toss potatoes and aubergine with 2 tbsp olive oil and ¾ tsp salt.
  2. Spread on a large roasting tray with space between pieces.
  3. Roast 25 minutes, turning once, until golden and soft.

3. Add onion & tomatoes

  1. Add red onion wedges and cherry tomatoes, roast 10 minutes more.

4. Make the harissa oil

  1. Mix olive oil, harissa, lemon zest, lemon juice, smoked paprika, salt, and pepper.

5. Add the salmon

  1. Nestle salmon fillets among the vegetables (skin-side down if using skin-on).
  2. Spoon harissa oil over the top of the salmon and lightly over the veg.
  3. Return to the oven for 12–15 minutes, depending on thickness, until the salmon is just opaque and flakes easily.

6. Finish & serve

  1. Serve with fresh herbs and lemon, and add crumbled feta when serving (optional).

Serving Suggestions

  • •I served the traybake with crumbled feta and leftover black rice which added a nice nutty, slightly chewy texture.
  • •Serve it with brown rice, couscous or bulger.
  • •Flatbread or sourdough to scoop up the juices
  • •Or a simple green salad with lemon dressing

Storage & Meal Prep

  • •Fridge: Keeps well in an airtight container in the fridge for up to 2 days.
  • •Reheat: Reheat gently in the oven or a frying pan until just warmed through, or enjoy cold with grains or salad.
  • •The flavours develop slightly as it sits, making leftovers great for lunch the next day.

Variations & Substitutions

  • •Salmon: Cod, haddock or sea bass work well; add them slightly later as they cook faster.
  • •Vegetables: Add or swap with courgette, fennel or sweet potatoes.
  • •Harissa: Use 1–2 tsp smoked paprika plus a pinch of chilli if harissa isn’t available.
  • •Extra heat: Add a pinch of chilli flakes or use classic harissa instead of rose.

Enjoy!

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