Name: Sheet Pan Salmon and Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 teaspoon paprika; 1 teaspoon baharat; Kosher salt; Freshly ground black pepper; 1 head cauliflower; 3 carrots, (peeled); 3 garlic cloves, (minced); 3 tablespoons extra virgin olive oil, (divided); 4 (4 to 5 ounces each) skinless salmon fillets; 8 Castelvetrano olives, (pitted and slivered); 1 lemon, (halved); 1/3 cup chopped cilantro

This easy sheet pan salmon recipe is bursting with Mediterranean flavors, and ready in about 40 minutes. Salmon fillets are paired with caramelized cauliflower, sweet carrots, and briny olives, for a healthy weeknight-friendly dinner.

An overhead photo of a baharat roasted salmon fillet on a bed of vegetables and olives on a plate with a fork and knife. Next to this is a glass of water and the rest of the roasted salmon recipe on a sheet pan. — PHOTO CREDIT: Miriam Novoa

My family knows they can count on salmon as part of the weekly dinner rotation. Both healthy and quick-cooking, it’s the obvious choice for a weeknight sheet pan dinner. It also doesn’t hurt that my freezer is fully stocked with wild-caught sockeye salmon, which I buy every year from an Alaskan fisherman.

Where I live in the Pacific Northwest, salmon is a staple and a beloved local food. Just about everybody I know has a favorite way to cook this versatile, tasty fish. I’ve tried a lot of recipes in my time! Whether grilled, poached, air-fried, or baked, salmon’s firm texture means it can stand up to just about any cooking method and take on all manner of seasonings.

This sheet pan salmon recipe with cauliflower and carrots is one of my favorite ways to prepare this hearty fish. I season both the vegetables and salmon with Baharat, a spice blend used in North African and Middle Eastern cuisines that combines sweet, savory, and spicy flavors. Then I throw in buttery Castelvetrano olives, which add a bright, tangy note that contrasts with the earthy vegetables, and finish the dish with a squeeze of lemon and fresh cilantro. The whole dinner comes together in about 40 minutes start to finish!

Table of Contents

Ingredients for Sheet Pan Salmon and Vegetables
How to Make Sheet Pan Salmon and Vegetables
How Long Does it Take to Cook Salmon?
How to Thaw Frozen Salmon
Ways to Make This Sheet Pan Salmon Recipe Your Own
What to Serve With This Sheet Pan Salmon Dinner
More Easy Salmon Recipes
Sheet Pan Salmon and Vegetables Recipe

Ingredients for baharat roasted salmon including salmon fillets, paprika, baharat, cauliflower, carrots, garlic, olive oil, olives, lemon and cilantro.

Ingredients for Sheet Pan Salmon and Vegetables

This vibrant Mediterranean-inspired dish shines because of its simple yet flavorful ingredients, which are even available in winter. Here’s what you’ll need:

Paprika adds a mildly smoky, sweet red pepper flavor to both the vegetables and the salmon fillets. I use sweet paprika, but you could use smoked paprika, if you like.
Baharat (Arabic for “spice”) is a warm, fragrant blend of spices commonly found in Middle Eastern and North African cooking. It combines sweet, savory, and spicy flavors like cardamom, cinnamon, coriander, cumin, paprika, and black pepper. It’s a quick way to add complexity to this one-pan meal.
- READ MORE: All About Baharat: The Warming, Spicy, Sweet-And-Savory Wonder Spice
- TRY IT: Find our signature baharat blend at our shop.
Kosher salt brings out the flavors of the aromatic ingredients and balances out the acidity of the lemon.
Cauliflower: I love cauliflower because it’s the perfect blank canvas for showcasing bold spices and herbs. Roasting it at high heat caramelizes its natural sugars and adds a slightly smoky flavor to this dish.
Carrots: Like cauliflower, carrots become even sweeter when roasted, concentrating their earthy flavor.
Garlic: Pungent and peppery, garlic plays well with the spices and lends a savory flavor to the vegetables.
Extra virgin olive oil: Tossing the vegetables in a few tablespoons of extra virgin olive helps them achieve the magic of caramelization and yes, it’s safe to cook at high heat with extra virgin olive oil. Use any of the hand-selected oils at our store.
Salmon fillets: Quick cooking and high in healthy omega-3 fats, salmon has a rich flavor that pairs well with assertive flavors like the North African spices in this recipe. When possible, choose wild-caught Alaskan salmon, which has more flavor than farmed fish.
Castelvetrano olives: Buttery and tender, firm, and mild-flavored, these Sicilian olives go particularly well with seafood.
Lemon: adds freshness and acidity, balancing the richness of the salmon.
Cilantro: Sprinkled over the fish and vegetables, it provides a pop of color and a fragrant finish.

An overhead photo of baharat roasted salmon and vegetables on a sheet pan. Next to this is a stack of 2 plates, 2 juiced lemon halves, and a cloth napkin.

How to Make Sheet Pan Salmon and Vegetables

The vegetables and salmon cook together on one sheet pan for easy prep and an even easier cleanup. The whole dinner comes together in about 30 minutes, and there’s no pile of dishes to do afterward!

Get ready: Preheat the oven to 450°F and arrange a rack in the center of the oven.
Make spice mixture: In a small bowl, combine 1 teaspoon paprika, 1 teaspoon Baharat, 1¼ teaspoon salt, and a generous amount of freshly ground black pepper.
Prepare cauliflower and carrots. Remove leaves from 1 small head of cauliflower and discard. With a sharp paring knife, slice around the core and discard. Slice off florets and then cut into smaller, bite-size pieces. You should have about 6 cups total. Halve 3 medium, peeled carrots lengthwise if thick, then cut crosswise on the diagonal into 1/2-inch pieces. Place cauliflower and carrots in a large bowl. Add 3 cloves minced garlic, 2 tablespoons extra virgin olive oil, and about 3/4 of the spice mixture, reserving about 1 teaspoon of the spices for the salmon. Using a large, flexible spatula, toss vegetables until well coated with oil and spices. Pour mixture onto a large, rimmed baking sheet and spread in a single layer.
Roast vegetables. Roast until cauliflower begins to brown, about 15 minutes.
Prepare salmon. Meanwhile, brush 4 skinless salmon fillets, each about 4 to 5 ounces, on all sides with 1 tablespoon extra virgin olive oil. Sprinkle the remaining teaspoon of spice mixture onto the fillets.
Add olives and salmon. After the vegetables have roasted for 15 minutes, remove the baking sheet from the oven. Add 8 pitted and sliced Castelvetrano olives and toss until combined with the vegetables. Move vegetables to the sides of the pan, and place the salmon fillets in the center. Return the pan to the oven and bake until the fish is opaque but still moist, 5 to 8 minutes more.
Finish and serve. Remove the pan from the oven and squeeze half a lemon over the salmon and vegetables. Divide the fish and vegetables among plates and sprinkle with 1/3 cup chopped cilantro. Cut the remaining lemon half into quarters and serve on the side.

How Long Does it Take to Cook Salmon?

The time it takes to cook salmon depends on the thickness of the fillets, but you generally won’t need more than 5 to 10 minutes to cook salmon fillets.

If they are on the thin side, check the fillets after 5 minutes. If they are thicker than an inch, they may need up to 8 minutes to cook through.

To check for doneness, set a fork near the thickest part of the fillet and pull it outwards. It should easily flake. If you meet resistance with the “flake test,” simply return it to the oven and check again after 2 minutes. Fair warning: Don’t leave it too long! Or you can use an instant-read thermometer.

Medium-rare: around 120-125°F
Medium: 125-130°F
Safe minimum According to the USDA: 145°F

According to the USDA you want to cook salmon to 145°F, I would say that’s close to overcooked and I would remove it from the oven sooner. Remember the fish will continue to cook after it’s removed from the oven and the temp will rise another 5° to 10°F. Should you go over 145°F the fish will be overcooked.

Salmon can easily go from under-cooked to over-cooked quickly. If the salmon starts to secret a white protein, that’s called Albumin. It’s perfectly safe to eat, but it’s a sign that your salmon is overcooked. If that happens, don’t panic, just learn from the experience and reduce the cooking time the next time you make salmon.

How to Thaw Frozen Salmon

Frozen salmon will work just as well as fresh in this recipe. If you have time, allow the salmon to thaw in the fridge overnight. About 15 to 20 minutes before cooking, take the salmon out of the fridge and set it on your kitchen counter to allow it to come to room temperature before cooking.

For quick thawing: Place salmon in a large, sealed plastic bag and immerse in a bowl of cold water at room temperature. It should take about an hour to completely thaw.

An overhead photo of a 2 servings of the baharat roasted salmon and vegetables on plates, one with a fork. Next to these are 2 glasses of water with lemon wheels, a knife, a cloth napkin, and salt and pepper shakers.

Ways to Make This Sheet Pan Salmon Recipe Your Own

Salmon is unique in its ability to stand up to strong flavors, so I wouldn’t recommend replacing it with cod or other mild, white-fleshed fish. But there are plenty of creative ways to change up the other elements of this recipe. Here are some ideas:

Vary the veggies: You can swap out the cauliflower for another member of the cabbage family like broccoli or Brussels sprouts. Be sure to cut the vegetables into bite-sized pieces that cook quickly.
Spice change: If you can’t find Baharat, replace it with 1/2 teaspoon cumin, 1/2 teaspoon coriander, and 1/4 teaspoon cinnamon for a similar flavor profile.
Olive options: Try pitted Kalamatas, or my favorite, oil-cured black Moroccan olives.
Herbs: Fresh parsley is a worthy stand-in for cilantro.

What to Serve With This Sheet Pan Salmon Dinner

This easy sheet pan salmon and veggies recipe makes a filling meal on its own. But I think it’s lovely served on a bed of quick-cooking couscous, another North African staple. For the fluffiest results, check out our guide on How to Cook Couscous Perfectly Every Time.

It’s also delicious served with toasted orzo, drizzled with extra virgin olive oil and a squeeze of lemon. For a bit of crunch and texture, I like to pair the salmon and vegetables with a fresh salad like our Apple Walnut Salad with Endive and Dates.