Harissa Yogurt Salmon with Roasted Peppers
Coating fish fillets in a thick yogurt marinade is an effective way to keep the flesh moist while roasting in a hot oven. Here, Greek yogurt carries bold harissa paste and minced garlic directly onto the salmon, creating a creamy, spiced crust that seals in moisture while the red bell peppers soften and caramelize on the same sheet pan.
Why this one works
- Staggering the cook time gives the bell peppers a 15-minute head start to turn tender before the salmon joins them.
- Thick Greek yogurt protects the fish from drying out in the 200°C oven.
- The entire meal cooks on a single baking sheet, keeping cleanup minimal.
- Harissa provides deep, smoky heat balanced by the cooling tang of the yogurt base.
What you’ll need
- 2 fillets (340g) salmon Skin-on or skinless fillets both work; pat them dry so the thick yogurt spread adheres evenly.
- 0.5 cup (125g) Greek yogurt Use plain, thick Greek yogurt so the coating stays perched on the fish rather than running off onto the pan.
- 2 tablespoons (30g) harissa paste Adjust the brand according to your preferred spice level, as varieties range from mild and smoky to quite fiery.
- 2 whole (300g) red bell peppers Cut into uniform strips so they roast evenly during their initial 15-minute head start.
- 1 tablespoon (15ml) olive oil Tossed with the pepper strips to promote browning and prevent sticking.
- 1 clove (3g) garlic, minced Finely minced so its aroma distributes smoothly throughout the yogurt mixture.
TRY THIS NEXT: If these flavors sound good to you, Salmon Roasted Peppers with Smoky Paprika Sauce is a natural one to save for next time.
What to have nearby
- Rimmed baking sheet
- Small mixing bowl
- Whisk or fork
- Chef's knife and cutting board
Step-by-step instructions
The key to this sheet pan dinner is the two-stage bake. The sliced peppers need extra time to soften and take on color, so roast them first for 15 minutes before nestling the sauced salmon fillets onto the hot tray to finish together.
- 1Step 1
Preheat oven to 200C. Slice bell peppers into strips and toss with olive oil on a baking sheet; roast for 15 minutes.
- 2Step 2
In a bowl, whisk yogurt, harissa, and garlic. Spread mixture over salmon fillets.
- 3Step 3
Add salmon to the baking sheet with peppers. Bake for 15 minutes until salmon is opaque and flakes easily. Serve warm.
ALSO GOOD: If these flavors sound good to you, Air Fryer Paprika Yogurt Salmon Bites is a natural one to save for next time.
A few things worth knowing
- Spread the yogurt mixture generously across the top and sides of each fillet to insulate the fish during roasting.
- Space the pepper strips out in a single layer during the initial roast so they brown instead of steaming.
- Check the salmon at the 15-minute mark; it is ready when the flesh turns opaque and flakes apart gently under a fork.
Ways to make it your own
- Garnish with a scattering of fresh chopped cilantro or parsley just before serving.
- Serve with lemon wedges on the side for an extra hit of acidity over the rich yogurt coating.
Serving suggestions
Plate the warm salmon fillets alongside the roasted peppers over a bed of steamed basmati rice, couscous, or with warm pita bread to scoop up any seasoned pan juices.
Storage & reheating
Transfer any leftover salmon and peppers to an airtight container and refrigerate promptly. Reheat gently at low heat until warmed through to prevent the salmon from drying out.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Can I mix the yogurt sauce in advance?+
Yes, you can whisk the Greek yogurt, harissa paste, and minced garlic together ahead of time and keep it covered in the refrigerator until you are ready to prepare the fish.
How do I know when the salmon is finished baking?+
The salmon is done when the center is fully opaque and the meat flakes easily when pressed with the tines of a fork.
With its balance of smoky harissa, cooling yogurt, and sweet roasted peppers, this sheet pan dinner delivers vibrant flavor with very little active prep.
Harissa Yogurt Salmon with Roasted Peppers
Tender salmon coated in a spiced harissa garlic yogurt sauce, baked alongside sweet roasted red bell pepper strips at 200°C.
Ingredients
- 2 fillets (340g) salmon
- 0.5 cup (125g) Greek yogurt
- 2 tablespoons (30g) harissa paste
- 2 whole (300g) red bell peppers
- 1 tablespoon (15ml) olive oil
- 1 clove (3g) garlic, minced
Instructions
- Preheat oven to 200C. Slice bell peppers into strips and toss with olive oil on a baking sheet; roast for 15 minutes.
- In a bowl, whisk yogurt, harissa, and garlic. Spread mixture over salmon fillets.
- Add salmon to the baking sheet with peppers. Bake for 15 minutes until salmon is opaque and flakes easily. Serve warm.
Nutrition
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