Sheet Pan Salmon and Vegetables
Sheet pan salmon spiced with baharat and roasted with cauliflower, carrots, and olives, is a delicious, weeknight-friendly dinner. Packed with omega-3-rich salmon, fiber-filled veggies, and fresh herbs, this meal nourishes your body and satisfies your tastebuds.
Servings: 4
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
Instructions
- Get ready. Preheat the oven to 450°F.
- Make spice mixture. In a small bowl, combine paprika, Baharat, 1 1/4 teaspoon salt, and a generous amount of freshly ground pepper.
- Prepare cauliflower and carrots. Remove leaves from the cauliflower and discard. With a sharp paring knife, slice around the core to remove. Slice off florets and then cut into smaller, bite-sized pieces. You should have about 6 cups total. Halve carrots lengthwise if thick, then cut crosswise on the diagonal into 1/2-inch pieces. Place cauliflower and carrots in a large bowl. Add garlic, 2 tablespoons of the 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 the 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. While the vegetables roast, brush salmon fillets on all sides with the remaining tablespoon of 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 the 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, 5-8 minutes more.
- Finish and serve. Remove the pan from the oven and squeeze half of the lemon over the salmon and vegetables. Divide the fish and vegetables among plates and sprinkle with cilantro. Cut the remaining lemon half into quarters and serve on the side.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, baharat spice blend, and paprika used in this recipe.
- 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.
- How long does it take to roast salmon? The time it takes to cook salmon depends on the thickness of the fillets. If they are on the thin side, check the fillets after 5 minutes. If they are thicker than about an inch, they may need up to 8 minutes to cook through.
- To check for doneness: Insert a fork near the thickest part of the fillet and pull it outwards. It should easily flake. If you meet resistance, simply return it to the oven and check again after 2 minutes. Don’t leave it too long! Salmon can easily go from undercooked to overcooked quickly.
Nutrition
Calories: 407.6kcal | Carbohydrates: 13.1g | Protein: 37.3g | Fat: 23.2g | Saturated Fat: 3.5g | Polyunsaturated Fat: 5.7g | Monounsaturated Fat: 12.2g | Cholesterol: 93.5mg | Sodium: 276.2mg | Potassium: 1440mg | Fiber: 4.8g | Sugar: 5g | Vitamin A: 8078.9IU | Vitamin C: 73.1mg | Calcium: 77.5mg | Iron: 2.4mg
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