Harissa-Rubbed Salmon with Roasted Cherry Tomatoes and Feta

This harissa-rubbed salmon is a sheet-pan dinner combining tender roasted salmon fillets, sweet burst cherry tomatoes, warm crumbled feta, and a cooling lemon Greek yogurt drizzle. It delivers roughly 42 grams of protein and only 8 grams of carbohydrates per serving, making it naturally high in protein and lower in carbs.

The cooking technique makes all the difference: the cherry tomatoes get a 10-minute head start in a 425°F (220°C) oven so their skins blister and release savory juices before the salmon is added to the pan. This staggered roasting prevents the fish from drying out or overcooking while ensuring the tomatoes collapse into a rich pan sauce. If you love quick sheet-pan and Mediterranean meals, try our lemon herb chicken bake or our flavorful Mediterranean chicken and zucchini skillet.

Why You'll Love This Recipe

• One sheet pan: both the salmon and roasted tomatoes cook on a single parchment-lined baking tray for quick weeknight cleanup.
• Staggered roasting: giving the tomatoes a head start allows them to burst and concentrate into a natural pan sauce while keeping the salmon juicy.
• High-protein fuel: rich Atlantic salmon fillets and Greek yogurt provide 42 grams of complete protein per portion.
• Balanced bold heat: warming North African harissa paste is softened by the acidity of burst tomatoes and balanced by the cool, tangy yogurt drizzle.
• Ready in 35 minutes: straightforward prep with pantry spices and fresh citrus makes this dinner practical for busy evenings.

Prep & Cooking

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4

Ingredients

For the Salmon & Harissa Rub

• 4 salmon fillets (about 6 oz / 170 g each), skin-on or skinless, roughly 1 inch (2.5 cm) thick
• 2 tbsp harissa paste
• 1 tbsp extra-virgin olive oil
• 1 tsp fresh lemon zest
• 1 garlic clove, finely minced
• ½ tsp ground coriander

For the Roasted Cherry Tomatoes

• 12 oz (340 g) fresh cherry tomatoes (or grape tomatoes), left whole
• 2 garlic cloves, peeled and smashed
• 1 tbsp extra-virgin olive oil
• ¼ tsp kosher salt (or a pinch of fine sea salt)

For the Feta & Herb Topping

• 3 oz (85 g) Greek feta cheese, crumbled
• 2 tbsp fresh flat-leaf parsley or fresh mint, finely chopped
• Fresh lemon wedges, for serving

For the Lemon Greek Yogurt Drizzle

• ½ cup (120 g) plain whole-milk Greek yogurt (natural Greek yoghurt)
• 1 tbsp freshly squeezed lemon juice
• 1 tbsp cold water (to thin to drizzling consistency)
• 1 pinch fine sea salt

Equipment: large rimmed sheet pan (baking tray), parchment paper (baking paper), small mixing bowls, whisk, chef's knife, and an instant-read meat thermometer.

Instructions

Step 1 — Preheat oven and prep pan

Preheat your oven to 425°F (220°C / 200°C fan / gas mark 7). Line a large rimmed sheet pan with parchment paper to prevent sticking and make cleanup easy.

Step 2 — Roast the cherry tomatoes first

Scatter the whole cherry tomatoes and smashed garlic cloves across the prepared sheet pan. Drizzle with 1 tablespoon of olive oil and season with ¼ teaspoon of salt. Toss gently to coat. Roast in the preheated oven for 10 minutes until the tomato skins begin to blister and crack.

Step 3 — Season the salmon

While the tomatoes roast, pat the salmon fillets thoroughly dry with paper towels. In a small bowl, stir together the 2 tablespoons of harissa paste, 1 tablespoon of olive oil, lemon zest, minced garlic, and ground coriander. Evenly spread the harissa paste mixture over the tops and sides of each fillet. Let rest at room temperature while the tomatoes finish their initial roast.

Step 4 — Whisk the lemon yogurt drizzle

In a small bowl, whisk together the plain Greek yogurt, 1 tablespoon of fresh lemon juice, 1 tablespoon of water, and a pinch of salt until smooth and pourable. Cover and refrigerate until ready to serve.

Step 5 — Add salmon to the sheet pan

Carefully pull the sheet pan from the oven. Push the blistered tomatoes toward the sides to make room. Arrange the seasoned salmon fillets in the center of the pan (skin-side down if using skin-on fillets), leaving about an inch of breathing room between pieces. Return the pan to the oven and roast for 8 to 12 minutes depending on fillet thickness. Check with an instant-read thermometer inserted into the thickest part—salmon is done when it gently flakes with a fork and reaches 145°F (63°C).

Step 6 — Warm the feta

During the final 2 minutes of baking, scatter the crumbled feta cheese evenly over the tomatoes and around the salmon. Return to the oven just until the cheese warms and softens without melting away.

Step 7 — Garnish and serve

Remove the sheet pan from the oven. Spoon the burst tomatoes and their warm pan juices over each fillet. Drizzle the chilled lemon yogurt sauce across the top and garnish with chopped fresh parsley or mint. Serve warm alongside fresh lemon wedges.

Pro Tip: Harissa heat and salt levels vary significantly across brands. Taste a tiny drop of your harissa paste before making the rub—if your brand is intensely spicy or salty, dial back to 1 to 1½ tablespoons and let guests add extra paste at the table.

Nutrition (Per Serving)

• Calories: 520
• Protein: 42g
• Carbohydrates: 8g
• Fat: 35g
• Fiber: 2g
• Sodium: 550mg

Easy Swaps

• Mild version: choose a mild rose harissa paste, or reduce the paste to 1 tablespoon mixed with ½ teaspoon of sweet paprika for gentler warmth.
• Fish alternatives: steelhead trout or arctic char fillets work well with identical baking times and temperatures.
• Goat cheese substitute: swap crumbled creamy goat cheese in place of feta for a milder, creamier accent.
• Dairy-free option: omit the feta and substitute an unsweetened plain almond or coconut yogurt for the lemon drizzle.
• Lower-carb sides: serve over steamed cauliflower rice or alongside a simple crisp cucumber and radish salad.

Storage & Reheating

• Refrigerator: transfer cooled leftover salmon and roasted tomatoes into an airtight container within 2 hours of cooking. Store in the refrigerator for up to 3 to 4 days. Keep the lemon yogurt drizzle in a separate small container.
• Reheating: reheat individual portions gently in a 300°F (150°C) toaster oven or covered skillet over medium-low heat for 6 to 8 minutes until warmed through (165°F / 74°C). Avoid high heat or microwave blasting, which causes the salmon to dry out and release white albumin. Leftover roasted salmon is also delicious cold flaked over lunch greens.
• Freezing: freezing this completed dish is not recommended because roasted tomatoes and cooked feta release excess water and become mealy upon thawing.

Serving Suggestions

• Serve over steamed quinoa, fluffy brown rice, or garlic-herb couscous to soak up the spicy tomato juices.
• For a lower-carb plate, pair with warm cauliflower rice or a leafy arugula salad dressed in lemon juice and olive oil.
• Serve with warm whole-wheat flatbread or pita wedges.

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