Imagine transforming your weeknight dinner into a culinary adventure without spending hours in the kitchen! This Sheet Pan Moroccan Salmon recipe is your passport to a mouthwatering meal that combines the vibrant, bold spices of North Africa with the simplicity of one-pan cooking. In just 35 minutes, you'll create a restaurant-worthy dish that will transport your taste buds to the bustling markets of Marrakech, all while keeping cleanup to a minimum.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Moroccan
Serves: 4 servings
Ingredients
- 4 salmon fillets
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 2 cups mixed vegetables (zucchini, bell peppers, onions)
- Olive oil for drizzling
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
- In a small bowl, combine the cumin, paprika, cinnamon, and cayenne pepper. This will be your spice blend for the salmon.
- Pat the salmon fillets dry with paper towels to remove excess moisture. This helps the seasoning stick better and promotes even cooking.
- Place the salmon fillets on one side of the prepared sheet pan. Drizzle a little olive oil over the fillets, then sprinkle the spice blend evenly on top of each fillet. Use your hands to gently rub the spices into the salmon for better flavor.
- In a separate bowl, toss the mixed vegetables (zucchini, bell peppers, and onions) with a drizzle of olive oil and a pinch of salt and pepper to taste. Make sure the vegetables are well-coated.
- Spread the seasoned vegetables on the other side of the sheet pan, ensuring they are in a single layer for even roasting.
- Place the sheet pan in the preheated oven and bake for about 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender and slightly caramelized.
- Once cooked, remove the sheet pan from the oven and let it rest for a couple of minutes.
- Garnish the salmon and vegetables with fresh cilantro before serving. This adds a burst of flavor and a pop of color to your dish.
- Serve the Moroccan salmon and roasted vegetables warm, either on their own or with a side of couscous or rice for a complete meal.
Tips
- Pat the salmon fillets completely dry before seasoning to ensure the spices adhere perfectly and the fish achieves a beautiful, slightly crispy exterior.
- Don't be afraid to adjust the spice blend to your heat preference. If you're sensitive to spice, reduce the cayenne pepper or omit it entirely.
- Cut your vegetables into uniform sizes to guarantee even roasting and prevent some pieces from burning while others remain undercooked.
- For extra flavor, consider marinating the salmon in the spice blend for 15-30 minutes before cooking to allow the spices to penetrate the fish.
- Use fresh, high-quality salmon for the best taste and texture. Look for fillets with a bright, vibrant color and minimal browning.
- A meat thermometer can help ensure your salmon is perfectly cooked - aim for an internal temperature of 145°F (63°C).
Nutrition Facts
Calories: 303kcal
Carbohydrates: 7g
Protein: 26g
Fat: g
Saturated Fat: g
Cholesterol: 70mg
