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

Sheet Pan Salmon

with Vegetables & Harissa Labneh

40 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
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All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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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fresh
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)
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

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
1 Prepare the ingredients

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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