Ingredients:

  • 1 large head Cauliflower (approx. 800g), cut into small florets
  • 1 can (15 oz) Chickpeas, drained, rinsed, and patted very dry
  • 3 tbsp Extra virgin olive oil
  • 1 tbsp Harissa paste
  • 1 tsp Ground cumin
  • 1/2 tsp Sea salt
  • 4 Salmon fillets (6 oz each), skin-on
  • 1 tbsp Extra virgin olive oil
  • 1/2 tsp Smoked paprika
  • 1 Lemon, half sliced into rounds, half reserved for juice
  • 1/4 cup Runny tahini
  • 2 tbsp Fresh lemon juice
  • 1 tbsp Warm water
  • 1/4 cup Fresh parsley, chopped
  • 2 tbsp Toasted pine nuts

Instructions:

  1. Preheat your oven to 400°F (200°C). In a large bowl, toss the cauliflower florets and dried chickpeas with 3 tbsp olive oil, harissa, cumin, and salt until evenly coated.
  2. Spread the mixture in a single layer on a large rimmed sheet pan. Roast for 15 minutes until the cauliflower begins to soften.
  3. While vegetables roast, season salmon fillets with smoked paprika and 1 tbsp olive oil. Create four wells in the vegetable mixture on the sheet pan.
  4. Place salmon fillets skin-side down in the wells and top with lemon slices. Return to the oven for 10–12 minutes until salmon flakes easily (internal temp 135°F).
  5. Whisk tahini, lemon juice, and warm water in a small bowl until smooth. Drizzle over the cooked salmon and vegetables, then garnish with fresh parsley and toasted pine nuts.