This Sheet Pan Salmon Dinner with Moroccan Spice is about to rock your weeknight dinner routine, in the very best way! It has broccoli, chickpeas and carrots with lemon and warming spice such as cayenne, cinnamon and cumin. Make it for a weeknight meal, or you can make it ahead on Sunday for Meal Prep, or it works well to pack it for lunches too. It is so easy to make, but deliciously flavorful!
I’m just letting you know, fair warning, I think I may have have gotten my culinary wheel stuck in a single track this fall. Right now it is all sheet pans all the time over here right now! I am OBSESSING about sheet pans! Where have you been all my life sheetpans?
Okay, I guess they’re not completely new to me. I have shared others including this Roasted Squash, Apple and Sausage Bake. But I think my enthusiasm for sheet pan dinners has risen to a fevered pitch at this point. Today, I have the first of several brand new Sheet Pan Dinners I will be sharing this fall that you won’t want to miss, and as I said I have a bunch more on deck soon! I cannot get enough of how easy they are to make and how easy they make meal prepping!
Plus I have discovered the trick of wrapping the foil around the edges of the pan, so the clean up is virtually non-existent.
How long to Bake Salmon at 425 degrees
The key to sheet pan dinners is in pairing ingredients that bake at the same rate, or staging them so that you don’t overcook the faster-cooking ingredients or undercooking the slower ones. In the case of this Sheet Pan Salmon Dinner with Moroccan Spices, I had to give the broccoli and carrots a head start in the oven for 12 minutes. Then once the salmon is added in, they continue to cook for 14 more minutes. That way the salmon only cooks for 14 minutes (for medium well) and the veggies have a total of 26 minutes to really get tender and browned in spots.
How to Make Sheet Pan Salmon with Moroccan Spices
- Line the baking sheet in foil by stretching two overlapping sheets of foil over the pan, wrapping it over the edges. That way the oil and mess from the salmon will not seep under the foil and get all over the sheet pan. Simply recycle the foil and quick rinse is all you’ll need to clean up after.
- Use a hot oven. You’ll want your oven set at 425 to roast the veggies and brown them a bit. The sheet pan is pretty full, so a hot oven helps to give them a bit of color even though it is a little crowded.
- Mix the Moroccan Spice into the oil. Doing so makes it easier to mix with the veggies and spread on the salmon.
- Cook the carrots and broccoli first then add in the salmon and chickpeas. See notes above.
- Finish the baked salmon with some lemon to give it a fresh burst of acidity. Lemon is a traditional flavor in Moroccan cooking, and it pairs well with seafood. It really makes the flavors pop! I also add in parsley which is a classic component of Moroccan carrots, so I thought it would be appropriate here.
Sheet Pan Salmon Dinner Meal Prep and Make Ahead Notes
- You can serve this Sheet Pan Salmon with Moroccan Spices for dinner on a busy weeknight, it’s only 15 minutes of prep, and done in a half hour total.
- If you want to prep ahead, one of the beauties of this recipe is you can also prep the ingredients a day or two ahead. I did prep the day before I roasted it by mixing the dry spices together, and cutting the carrots and broccoli. That way it came together even faster!
- This sheet pan recipe also works well for packing into individual servings for lunches. My husband and I enjoyed this for lunch and it reheated really well in the microwave.
More Sheet Pan Meals and Easy Salmon Recipes
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Sheet Pan Salmon with Moroccan Spices with Broccoli, Carrots and Chickpeas. A simple One Pan dinner that’s ready in only 40 minutes!
- 2 tablespoons extra-virgin olive oil
- 2 teaspoon ground cumin
- ¾ teaspoon coarse kosher salt
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- ¼ to ½ teaspoon ground cayenne pepper
- 1 small broccoli crown, cut into bite-sized pieces (about ½ pound)
- 4 carrots, peeled and sliced
- 1 ½ pound salmon, skinned and cut into 4 servings
- 1 14-ounce can chickpeas, drained and rinsed
- 1 lemon cut in half
- ¼ cup coarsely chopped flat leaf parsley
- Preheat oven to 425 degrees F. Line a large rimmed baking sheet with aluminum foil.
- Stir oil, cumin, salt, ginger, cinnamon and cayenne in a small bowl.
- Arrange broccoli and carrots on baking sheet. Drizzle with about half of the oil and spice mixture, toss to coat and spread out on the baking sheet. Roast 12 minutes.
- Remove the baking sheet from the oven. Make room for the salmon and chickpeas by moving the vegetables to one side. Lay salmon on the foil, skinned side down. Add the chickpeas to the sheet pan. Drizzle the spice mixture over chickpeas and salmon and toss the chickpeas to coat.
- Return the sheet pan to the oven and bake salmon to desired doneness, about 14 minutes for medium-well. Squeeze half of the lemon over the vegtables, chickpeas and salmon. Cut the remaining lemon into wedges. Serve the salmon, vegetables and chickpeas with the lemon wedges and topped with parsley.
- Serving Size: 4 ounces salmon, 1 1/4 cup vegetables