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!
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.
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.
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!
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!
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.
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!
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.