One-tray harissa and honey roasted salmon with rainbow vegetables

A delicious showstopper main course that’s super fast to prepare

  • place PRE 10 - 15 minutes
  • place COOK 30 - 40 minutes
  • place SERVES 8
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I wrote this recipe to celebrate Shabbat UK a few years back. My personal mission was to make a simple, seasonal menu that would not take all day. No one wants to spend hours in the kitchen, so the starter, main course and dessert all had minimal hands-on time, giving you more minutes to enjoy being with the family.

A celebration needs a centrepiece that's as eye-catching as it is delicious. This salmon side is all that and more. Sustainable fish is a fabulous option, especially with more of us turning flexitarian and eating less meat for the sake of the planet. The harissa honey crust brings spicy notes and a gorgeous crunchy texture to the party making the flavours sing.

The colourful veggies were all in season (in May) and full of fresh flavour. Cooking them in the same tray means less work — always a bonus! If you have a large enough oven tray you can take it straight to the table, or simply transfer to a gorgeous serving dish. It’s so lovely to bring out your special dishes for Shabbat.


  • Preheat the oven to 180°C (fan). Halve the radishes lengthways - quarter any large ones as you want them all a similar size.

  • Halve the larger radishes from top to bottom.

  • Scrub the carrots and peel if they need it. Halve across the middle and slice into slim batons.

  • Mix the radishes, carrots, and red onion in a medium bowl; toss with 1 tablespoon olive oil, ½ teaspoon salt, and black pepper.

  • Spread the vegetables in an even layer on a baking sheet large enough to hold the veg and the salmon. Place the radishes flat side down.

  • Roast until vegetables have started to sizzle and brown a little — about 10 minutes. This may take a little longer if the vegetables are giving off a lot of moisture.

  • While they are roasting, blitz the bread to fine crumbs with a food processor. Add the oil, a large pinch of salt, and enough harissa to give the breadcrumbs flavour and a bit of a kick. (Do taste your harissa as the level of heat can vary hugely between brands.) If the crumbs seem dry once processed add a little more oil.

  • Remove the vegetables from the oven. Turn them in the pan and turn them over so they brown evenly, then move them to the edges, to make space for the salmon. Cut a piece of baking parchment large enough to place the salmon on, with a little bit at each side that will work as a sling to move it once cooked. Place the salmon — skin side down — on the baking parchment on the tray. Smear with the date syrup then top with the breadcrumbs, pushing them down lightly so they stick.

  • Return to the oven for 20 mins, or until the top is golden and the fish just cooked through.

  • Serve straight from your oven dish if pretty enough, or transfer to a platter and scatter with dill or parsley just before serving. Serve hot or at room temperature. It will hold on a hot plate, but don’t cover with foil or the crust will go soggy. Leftovers make a gorgeous salad.

Recipe created in partnership with Shabbat UK

Recipe first published in the JC May 5 2022


1kg salmon side (or 2 x 500g pieces of salmon)
3 slices sourdough bread, torn
1 - 2 tbsp harissa (you may need less depending on the type you use)
2 tbsp extra-virgin olive oil
2 tbsp date honey/silan
1 x 240g pack red (or multicoloured) radishes, washed and ends trimmed
500g carrots approx. (rainbow coloured if available but regular are fine)
1 red onion, peeled, halved and cut into slim half moons
2 tbsp plus 1 tsp olive oil, divided
15g fresh dill and/or fresh flat-leaf parsley leaves, for serving (optional)

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