Sheet Pan Moroccan Salmon with Vegetables

full plate of Sheet Pan Moroccan Salmon with Vegetables

This Sheet Pan Moroccan Salmon with Vegetables is my new go-to easy weeknight meal! Loaded with moroccan spices, this sheet pan meal has fresh salmon and tons of delicious vegetables!

It was one of my goals in 2019 to really “vamp” up the spices I use when it comes to what I’m cooking. I usually stick with the same ol’ stuff: salt, pepper, fresh garlic, oregano, cayenne pepper etc. And while there is absolutely nothing wrong with those spices, I found myself getting into a rut.

So, when Earth Table Spice company reached out to me and gifted me a box of their African spices, needless to say, I was excited! Thus, this Sheet Pan Moroccan Salmon Dinner was born.

The main ingredients in the Moroccan spice are: cumin, ginger, coriander, pepper, cinnamon, cayenne, cloves and allspice. YUMM-O. I think the mixture of the baking spices combined with the pepper and cayenne make this Moroccan spice a total bombshell of flavor!

moroccan salmon and vegetables on a sheet pan

So why not load up an entire sheet pan of cauliflower, sweet potato, roasted chickpeas and deliciously fresh salmon with it?! My thoughts exactly!

So, here is the low-down on this Sheet Pan Moroccan Salmon:

  • the salmon is cooked to perfection in the oven – baked, flaky, moist and delicious all coated in that Moroccan spice
  • the vegetables are roasted until caramelized – soft but still have a bite to them
  • oh, and there are also these amazing roasted chickpeas that you will be tempted to eat by the handful but HOLD OUT MY FRIEND!

Ingredients You Need for Sheet Pan Moroccan Salmon with Vegetables:

  • about 1 lb of fresh salmon (i bought mine at aldi – really good price for high quality salmon!)
  • 14 oz can chickpeas, drained and rinsed
  • ½ head of cauliflower
  • 1 large sweet potato
  • lemon
  • moroccan spice
  • salt and pepper to taste
  • fresh herbs (parsley!) to top

How to Make Sheet Pan Moroccan Salmon with Vegetables:

Here’s what I love most about sheet pan meals: THEY’RE SO SUPER EASY. This one is no different. The only different thing about this one in particular is that you begin to roast all of your vegetables first, add your salmon and your chickpeas halfway and then you’re all set!

roasted moroccan sweet potatoes

As always, I love beginning with just chopping up all of the vegetables. Dice the cauliflower into small florets. Slice your sweet potato in half and then chop it into half moon slices. Slice a lemon in half and then with one half, slice into thin slices.

roasted moroccan chickpeas

The one thing I would preface this sheet pan meal with is: DON’T FORGET TO ADD ALUMINUM FOIL TO THE PAN! LOL. If you do this, the bottom of your salmon (and potentially your lemons and veggies) will stick to the pan. Learn from my mistakes, my friends.

So, in a small bowl, mix together 2 tbsp of olive oil, 2-3 tbsp of moroccan seasoning and salt and pepper. Add the aluminum foil to the pan, followed by the sweet potatoes and the cauliflower. Add about half of the bowl of the oil and spice mixture to the veggies and using your hands, make sure the veggies are coated. Place the veggies in a 400 degree oven for about 15 minutes, flipping the veggies halfway.

roasted moroccan salmon

Once the 15 minutes are over, make room on the sheet pan. Add your salmon and slices of lemon beside it. Drain, rinse and dry your can of chickpeas and add the chickpeas as well. Use the last half of your oil spice mixture and add it to coat the salmon and the chickpeas. If you feel like they aren’t coated enough, feel free to add a drizzle more oil and moroccan seasoning until you’re satisfied.

close up of inside of roasted moroccan salmon

roasted moroccan spiced vegetables on the plate

Place the pan BACK into the oven. Roast for an additional 15-20 minutes, until the salmon is fully opaque, flaky and cooked through. Halfway through the second round of roasting, flip your chickpeas.

full plate at side angle of sheet pan moroccan salmon dinner

Now you’re all set! If you want, squeeze the other half of the lemon on top of the salmon. Load up your plates with that freshly baked, deliciously spiced flaky AF salmon, perfectly caramelized cauliflower that still has a bite to it, roasted sweet potato, crunchy and addicting moroccan chickpeas and EAT UP! Enjoy my friends.

Did you like this recipe? Here are some more you might enjoy:

Healthy Sheet Pan Sausage and Veggies

Salmon Burgers with Sriracha Mayo

Winter Vegetable Buddha Bowls

Rainbow Salmon Bowls with Tangy Tahini Drizzle

Spicy Fish Tacos with Broccoli Slaw

Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie

Disclaimer: Earth Table Spices gifted me a box of spices, including their Moroccan spice. They did not sponsor this post or pay me to say these things. I genuinely love their products! Thank you for continuing to support brands that I love here at Our Balanced Bowl!

5 from 1 vote
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Sheet Pan Moroccan Salmon with Vegetables

This Sheet Pan Moroccan Salmon with Vegetables is my new go-to easy weeknight meal! Loaded with moroccan spices, this sheet pan meal has fresh salmon and tons of delicious vegetables!

Course Main Course
Cuisine American
Keyword moroccan salmon, moroccan spice, salmon sheet pan dinner, sheet pan dinner
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 2 people
Author Haylie

Ingredients

  • 1 lb fresh salmon
  • 1 14 oz. can garbanzo beans (chickpeas)
  • 1/2 head cauliflower, diced into florets
  • 1 large sweet potato, sliced into half moon slices
  • 2 tbsp olive oil
  • 2-3 tbsp moroccan spice blend
  • salt and pepper to taste
  • 1 lemon
  • fresh parsley for garnish (optional)

Instructions

  1. Preheat your oven to 400. Chop the cauliflower into small florets. Slice the sweet potato into half moon slices. Add aluminum foil to a large sheet pan. Place the cauliflower and sweet potato, making sure they aren't overlapping on the pan. 

  2. In a small bowl, mix 2 tbsp of olive oil, 2-3 tbsp of moroccan spice and salt to taste (about 1/2 tsp). Drizzle half of this mixture over the vegetables. Roast the cauliflower and sweet potato for 15 minutes. 

  3. While the veggies are roasting, slice the lemon in half. Take one half and slice it into smaller slices. Save the other half for later. Additionally, drain and rinse the can of chickpeas. Make sure they are dry before you put them on the pan!

  4. Once the 15 minutes are done, remove the sheet pan from the oven and flip the veggies. In addition, make room and add the salmon as well as the chickpeas and lemon slices. Drizzle the other half of the oil/spice mixture on top of the salmon and the chickpeas. If you don't feel like there is enough spice, add more! 

  5. Place the sheet pan back in the oven and roast for an additional 15-20 minutes, flipping the chickpeas halfway through. The salmon should be fully opaque, flaky and cooked through. If desired, place on broil for 1-2 minutes, watching carefully for extra caramelized veggies and crispy edged salmon. Squeeze the other half of the lemon on top of the salmon after it's done cooking.

  6. It's all ready so assemble your plates! Add half of the cooked salmon, some of the veggies and those delicious crispy chickpeas! Taste for seasoning and adjust if needed. Enjoy! 

Recipe Notes

Please don't forget to put aluminum foil on your sheet pan prior to baking your ingredients! In addition, you can purchase moroccan spice blends at almost any store where spices are sold. My current favorite is the Earth Table brand - which I linked above. 

10 comments / Add your comment below

  1. 5 stars
    Love using different spices and it’s amazing how a spice can change the flavour of a dish! We are all about sheet pan dinners and this looks like something hubby and I would love! Also, crispy chickpeas? How can I not eat those by the handful ;)?! Happy Monday, Haylie!

    1. Thank you, Dawn! And yes – so true about the spice can change the flavor completely! One time I accidentally added cinnamon to ground turkey…I thought it was cumin. Talk about changing the flavor!! 😉

  2. 5 stars
    Salmon is always perfectly combined with vegetables because it is quite fatty and nutritious fish and as a side dish it is better to use something less fatty.

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