A traybake is the least demanding way to cook fish. There is no turning, no timing anxiety about a delicate fillet in a pan — you slide the tray in, and the chickpeas and tomatoes underneath cook in the harissa oil and the juices the salmon releases.
Harissa does most of the work here. A good rose harissa brings heat, smoke and a little sweetness all at once, so the marinade is really just harissa, oil, lemon and honey. The chickpeas roast until some go crisp and some stay soft, and the cherry tomatoes burst into a rough sauce.
Serve with flatbread to mop the tray, or a spoonful of couscous, and a blob of yoghurt to cool it down.
For the tray
For the harissa marinade
To serve
Heat the oven to 200°C fan / 220°C / gas 7. In a small bowl, whisk the harissa, honey, lemon juice, garlic, cumin, 1 tablespoon of the oil and a pinch of salt into a loose paste.
Tip the chickpeas, tomatoes and onion wedges into a large roasting tray. Toss with the remaining 2 tablespoons of oil, a pinch of salt, and half the harissa marinade.
Roast for 12 minutes, until the tomatoes are starting to split and the chickpeas are sizzling.
Push the chickpeas aside to make four gaps. Nestle the salmon fillets in skin-side down and spoon the remaining marinade over the top of each.
Return the tray to the oven for 10–12 minutes, until the salmon is just opaque and flakes with gentle pressure. It will keep cooking a little out of the oven.
Scatter with the herbs. Serve from the tray with yoghurt, lemon wedges and warm flatbread to mop up the juices.
Harissa: Strength varies a lot by brand. Start with 2 tablespoons, taste the marinade, and add more if you want it hotter.
Salmon: Skin-on fillets hold together better. A whole side of salmon also works — add 5 minutes and check the centre.
Ahead: Mix the marinade and drain the chickpeas ahead; assemble and bake just before eating.
Swap: Firm white fish like cod or hake works too, but reduce the cooking time by about 4 minutes.