Sheet Pan Salmon with Vegetables & Harissa Labneh
Easy Prep & Cleanup

Sheet Pan Salmon

with Vegetables & Harissa Labneh

40 MIN
2 Servings
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Recipe only available for Friday delivery.
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From the Test Kitchen

Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. This vibrant dish pairs flaky roasted salmon with a medley of sweet potato, brussels sprouts, and onion—all topped with a drizzle of creamy labneh mixed with tangy lemon juice and smoky harissa paste.

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  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
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ingredients
Sheet Pan Salmon with Vegetables & Harissa Labneh
Title
  • 2 Skin-On Salmon Fillets
  • 1 Red Onion
  • ½ lb Brussels Sprouts
  • 1 lb Sweet Potatoes
  • 1 Lemon
  • 1 Tbsp Red Harissa Paste
  • 1 Tbsp Honey
  • ¼ cup Labneh Cheese
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
Prepare the ingredients & make the glaze
1 Prepare the ingredients & make the glaze

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Halve and peel the onion; cut into 1-inch-wide wedges, separating the layers. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Medium dice the sweet potatoes. Quarter and deseed the lemon. In a bowl, combine the labneh, the juice of 2 lemon wedges, and as much of the harissa paste as you'd like, depending on how spicy you'd like the dish to be. Taste, then season with salt and pepper if desired. In a separate bowl, combine the honey (kneading the packet before opening), a drizzle of olive oil, and the juice of the remaining lemon wedges. Season with salt and pepper.

Roast the vegetables
2 Roast the vegetables

Transfer the onion wedges, halved brussels sprouts, and diced sweet potatoes to a sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend; toss to coat and arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the fish
3 Roast the fish

Once the vegetables have roasted about 10 minutes, pat the fish dry with paper towels. Season on both sides with salt, pepper, and the remaining spice blend. Transfer to a separate sheet pan, skin side down. Roast 10 to 13 minutes, or until browned and cooked through.* Remove from the oven. 

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Finish the vegetables & serve your dish
4 Finish the vegetables & serve your dish

Evenly top the roasted vegetables with the lemon-honey sauce. Carefully toss to coat. Taste, then season with salt and pepper if desired. Serve the roasted fish with the finished vegetables. Serve the harissa labneh on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients & make the glaze
1 Prepare the ingredients & make the glaze

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Halve and peel the onion; cut into 1-inch-wide wedges, separating the layers. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Medium dice the sweet potatoes. Quarter and deseed the lemon. In a bowl, combine the labneh, the juice of 2 lemon wedges, and as much of the harissa paste as you'd like, depending on how spicy you'd like the dish to be. Taste, then season with salt and pepper if desired. In a separate bowl, combine the honey (kneading the packet before opening), a drizzle of olive oil, and the juice of the remaining lemon wedges. Season with salt and pepper.

2 Roast the vegetables

Transfer the onion wedges, halved brussels sprouts, and diced sweet potatoes to a sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend; toss to coat and arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the vegetables
Roast the fish
3 Roast the fish

Once the vegetables have roasted about 10 minutes, pat the fish dry with paper towels. Season on both sides with salt, pepper, and the remaining spice blend. Transfer to a separate sheet pan, skin side down. Roast 10 to 13 minutes, or until browned and cooked through.* Remove from the oven. 

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

4 Finish the vegetables & serve your dish

Evenly top the roasted vegetables with the lemon-honey sauce. Carefully toss to coat. Taste, then season with salt and pepper if desired. Serve the roasted fish with the finished vegetables. Serve the harissa labneh on the side. Enjoy!

Finish the vegetables & serve your dish
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