This Sheet Pan Moroccan Salmon is the one pan meal that can get dinner on the table in less than 1 hour. Inspired by traditional flavours, it's fresh, light and delicious.
As a dietitian, I always recommend eating fish at least 2x per week for it's heart-healthy omega-3 fats. Salmon is a great source of omega-3s and tastes great too! I love sharing easy ways to prepare salmon like air fryer teriyaki salmon bites and miso sheet pan salmon, but this Moroccan inspired salmon uses different flavours to add variety into your kitchen. It's not a traditional recipe by any means, but uses common Moroccan spices like cinnamon, cumin and paprika.
I paired it with some classic roasted vegetables, almonds and prunes for a delicious meal that's sweet, savoury and full of nutrition. Try this sheet pan meal in your weeknight dinner rotation!
Why This Recipe Is Dietitian Approved
- Heart healthy. Salmon is an excellent source of omega-3 fatty acids, which have cardioprotective effects and reduce inflammation. It's recommended to eat fish at least 2x per week, so this Moroccan salmon recipe is a great option.
- Sheet pan meal. One pan meals make healthy eating feel manageable any day of the week. Minimal mess, minimal stress.
- Ready in less than 45 minutes. That's right, you can have a healthy dinner on the table in under an hour, with just 15 minutes of prep.
Ingredients
For the sheet pan meal:
Salmon. Fatty fish are an amazing source of omega-3 fats, which are beneficial for heart health. I recommend choosing wild-caught salmon when available.
Carrots. For a budget-friendly vegetable that tastes amazing when roasted.
White onion. I went for a white onion, but yellow or red onions will work too.
Sweet potato. I leave the skin on my sweet potatoes for extra fibre. Just make sure you wash them well.
Cauliflower. A great source of fibre and vitamin C.
Spices. Ground turmeric, cumin, paprika, cinnamon, garlic powder, salt and black pepper are all you need to help create the most flavourful dinner.
Olive oil. I recommend looking for an olive oil that is stored in a glass opaque container for the longest shelf life. If you don’t have olive oil on hand, any neutral tasting oil of choice will work.
Prunes. This may seem like an unconventional addition, but prunes add some sweetness that pairs well with proteins and roasted vegetables. They are also a great source of soluble fibre. If you don't like them, any dried fruit of choice such as apricots, raisins or even dried cherries will work.
Chopped almonds. For a crunch! Pistachios will also work great in this recipe.
For the yogurt dressing:
Greek yogurt. Plain Greek yogurt is a delicious, creamy base for this dressing. I usually use 2%.
Feta cheese. I always look for feta cheese stored in brine for the freshest option.
Cilantro. If you aren’t a fan of cilantro you can leave it out to create a feta yogurt sauce. I love the freshness and pop of green it adds.
Garlic powder. One clove of fresh garlic will also work.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
Preheat the oven to 400F.
In a small bowl, make your spice blend by combining turmeric, cumin, garlic powder, paprika, cinnamon, black pepper and salt. Set aside.
On a large 18″ x 13″ sheet pan, arrange sweet potato, cauliflower, yellow onion and carrots. Drizzle with 1.5 tablespoon olive oil and sprinkle with half of the spice blend. Toss to combine.
Once the vegetables are coated in the spices, arrange in a single layer and sprinkle with the chopped prunes. Bake for about 15 minutes.
While the vegetables are baking, in a small bowl combine the remaining 1.5 tablespoon olive oil with the remaining spice blend and brush on the salmon filets.
After 15 minutes, remove the vegetables from the oven, toss the vegetables and make room to add the salmon. Place the pan back in the oven for an additional 15 minutes (or until the salmon is fully cooked- internal temperature will read 145°F).
Once cooked, garnish with chopped almonds, and cilantro and drizzle with cilantro yogurt sauce.
Substitutions and Variations
To make gluten-free: This recipe is naturally gluten-free.
To make dairy-free: Use a dairy-free yogurt and feta in the sauce.
To make nut-free: Omit the almonds.
Equipment
Storage
This recipe is best eaten when fresh. If you have leftovers, they can be stored in the fridge for up to 3 days in an airtight container. To reheat, place the salmon and vegetables on a rimmed baking sheet and warm it for about 15 minutes at 275°F.
Top Tip
For best results, arrange all vegetables in a single layer on the sheet pan. This helps them cook evenly.
Be careful that you don’t overcook your salmon. Oven temperatures may vary slightly, so I recommend checking your salmon at the 12 minute mark. You'll know it is cooked with it is an opaque pink colour and flakes when touched with a fork.
Frequently Asked Questions
I highly recommend adding them! This is not a traditional Moroccan recipe, however Moroccan cuisine typically includes dried fruit in main dishes like tagine. The natural sweetness of the fruit pairs really well with meats and fish- you need to try it!
This meal is already pretty balanced on its own, but you can always serve it with some quinoa or couscous as a grain base.
More Sheet Pan Meals
I love sheet pans for easy weeknight meals. Try these next:
- Sheet Pan Chicken Shawarma Bowls
- Miso Sheet Pan Salmon and Veggies
- Sheet Pan Tofu Fajitas
- One Pan Parmesan Chicken Thighs and Veggies
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make this sheet pan Moroccan salmon, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Sheet Pan Moroccan Salmon
Ingredients
- 1.5 teaspoon ground cumin
- 1.5 teaspoon ground turmeric
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ¾ teaspoon cinnamon
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 1 large sweet potato cut into ½ inch cubes
- ½ large head of cauliflower cut into small florets
- 1 yellow onion cut into chunks
- 3 medium carrots sliced into ½ inch chunks
- 3 tablespoon olive oil divided
- ½ cup prunes chopped
- 4 skinless salmon filets 1 lb salmon
- ¼ cup almond chopped
- ¼ cup cilantro chopped
Cilantro yogurt sauce:
- ½ cup plain 2% Greek yogurt
- ¼ cup feta cheese
- Juice of ½ lemon
- 2 tablespoon cilantro leaves
- ½ teaspoon garlic powder
- 1 tablespoon water
Instructions
- Preheat the oven to 400F.
- In a small bowl, make your spice blend by combining turmeric, cumin, garlic powder, paprika, cinnamon, black pepper and salt. Set aside.
- On a large 18″ x 13″ sheet pan, arrange sweet potato, cauliflower, yellow onion and carrots. Drizzle with 1.5 tablespoon olive oil and sprinkle with half of the spice blend. Toss to combine.
- Once the vegetables are coated in the spices,arrange in a single layer and sprinkle with the chopped prunes. Bake for about 15 minutes.
- While the vegetables are baking, in a small bowl combine the remaining 1.5 tablespoon olive oil with the remaining spice blend and brush on the salmon filets.
- After 15 minutes, remove the vegetables from the oven, toss the vegetables and make room to add the salmon. Place the pan back in the oven for an additional 15 minutes (or until the salmon is fully cooked- internal temperature will read 145°F).
- Once cooked, garnish with chopped almonds, and cilantro and drizzle with cilantro yogurt sauce.
To make the cilantro yogurt sauce:
- In a high powered blender combine all ingredients. Blend until smooth.
Jessica says
Absolutely delicious! All the flavors combined are out of this world amazing.