Sheet Pan Harissa Salmon + Roasted Veggies with Cashew Crema

For the Veggies:

Preheat the oven to 400. Line a baking sheet with parchment paper and set aside. Add the cauliflower and the carrots. Drizzle with olive oil, and season with turmeric, garlic powder, cumin, coriander, smoked paprika, and salt.

Toss well to combine so that all the florets and carrot coins are well-coated. Push the veggies to the edges of the sheet pan, making enough room in the center for the salmon.

For the Salmon:

Place the salmon in the center of the sheet pan, pat dry and sprinkle with the kosher salt.

In a small bowl, mix the olive oil, harissa paste, lemon juice, and smoked paprika. Pour the harissa glaze over the salmon and spread it across the entire fillet so that each inch of the salmon is totally coated.

Transfer the sheet pan to the top rack of the oven and bake for 10 minutes, remove from the oven and gently toss the veggies. Transfer back to the oven and continue baking until the salmon is cooked through and flakes easily when pressed with a fork, about 10 more minutes.

Make the Cashew Crema:

Meanwhile, while the salmon is baking– Drain the soaked cashews and rinse them well with water. In a high-speed blender or food processor, add the soaked cashews, jalapeno, garlic, lemon zest, lemon juice, white wine vinegar, dill, salt, and water. Blend on medium for about 3 minutes until the crema is extremely smooth and a pale green. At first, it will look like it will not come together, but with patience and more time, the mixture will come together.

Assemble the Bowls:

When the salmon is done, sprinkle with the freshly chopped cilantro and dill.

To assemble the bowls, add arugula and top with veggies, and flaked salmon. Top with a dollop of the cashew crema. Enjoy!