Description
This Moroccan Salmon Sheet Pan Dinner offers a vibrant, flavorful meal combining tender baked salmon with harissa and turmeric-spiced cauliflower, green olives, and zesty lemon slices. Prepared in a single baking tray, this easy, healthy dish balances aromatic spices and fresh ingredients for a delicious Mediterranean-inspired dinner perfect for busy weeknights.
Ingredients
Salmon
- 1 lb boneless skin-on salmon fillet (or skinless if preferred)
- 1 lemon (thinly sliced)
- 2 tablespoons harissa
- 5 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
Vegetables and Additional Flavorings
- 1 head cauliflower (cut into florets)
- 1/2 cup pitted green olives
- 2 teaspoons cumin
- 1 teaspoon turmeric
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to ensure the salmon and vegetables cook through evenly while achieving a nice crisp exterior.
- Prepare the baking sheet: Line it with parchment paper or a reusable silicone mat for easy cleanup and to prevent sticking.
- Prep the ingredients: Cut cauliflower into florets, slice the lemon thinly, and if desired, cut the salmon into 2-inch-wide portions weighing about 5 ounces each.
- Make the marinade: In a small bowl, whisk together olive oil, harissa, turmeric, cumin, salt, and pepper until well combined.
- Marinate salmon: Brush the salmon liberally with the prepared marinade and set it aside on a plate.
- Prepare vegetables: In a large bowl, combine cauliflower florets, green olives, and half of the lemon slices. Drizzle the remaining marinade over the vegetables and toss thoroughly to coat.
- Arrange vegetables on the baking sheet: Spread the marinated cauliflower, olives, and lemon slices evenly across the prepared sheet pan.
- Bake vegetables first: Place the baking sheet in the oven and bake for 15 minutes to begin softening the cauliflower and melding flavors.
- Add salmon to the baking sheet: After 15 minutes, remove the tray from the oven and nestle the salmon fillets amidst the vegetables. Top the salmon with the reserved lemon slices.
- Continue baking: Return the baking sheet to the oven and bake for an additional 14 minutes until the salmon is flaky and slightly browned at the edges, and the cauliflower is tender.
- Final touches and serving: Remove from oven, taste, and adjust seasoning with extra salt and pepper if needed. Serve the Moroccan salmon alongside the turmeric and harissa roasted cauliflower, olives, and baked lemon slices. Optionally, add a dollop of yogurt to complement the spices.
Notes
- Using skin-on salmon helps keep the fish moist during baking but skinless works with a shorter cooking time.
- Adjust harissa amount according to your spice preference; it adds heat and depth.
- You can prepare the marinade in advance to save prep time.
- For more tang, squeeze fresh lemon juice over the salmon before serving.
- Leftovers can be refrigerated and enjoyed cold or reheated gently.
