• prep: 10 min
• cook: 0 hr
• total: 10 min

servings:

In this one-pot dinner, the salmon and vegetables cook together. The dish gets its fantastic flavor from traditional Moroccan ingredients, including harissa (chile sauce) and chickpeas.

• 1 tablespoon extra-virgin olive oil
• 4 garlic cloves, minced
• 1/4 cup harissa
• 3 tablespoons tomato paste
• 1 cup store-bought low-sodium or Homemade Fish Stock or chicken stock
• 1 sweet potato, peeled, halved lengthwise, and sliced 1/2 inch thick
• 1 small head cauliflower (about 1 1/4 pounds), cut into florets
• 1 zucchini, cut into 2-inch sticks (about 3/4 inch thick)
• 1 summer squash, cut into 2-inch sticks (about 3/4 inch thick)
• Coarse salt
• 1 can (15 ounces) chickpeas, drained
• 4 or 6 skin-on salmon steaks (6 to 8 ounces each)
• Cayenne pepper
• 1/4 cup fresh cilantro

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