Sheet Pan Salmon Dinner with Moroccan Spice
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 spices such as cayenne, cinnamon, and cumin. This Moroccan salmon with chickpeas will make a great weeknight meal, or you can make it ahead on Sunday for meal prep. It is so easy to make, but deliciously flavorful!
Table of contents
- Why We Love This Recipe for Moroccan Salmon with Chickpeas
- Key Ingredients for This Recipe
- Step by Step Instructions to Make Moroccan Salmon with Chickpeas and Vegetables
- FAQs and Expert Tips
- More Sheet Pan Meals and Easy Salmon Recipes
Why We Love This Recipe for Moroccan Salmon with Chickpeas
I’m just letting you know, fair warning, I think I may 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! Where have you been all my life sheet pans?
Okay, I guess they’re not completely new to me. I have shared other sheet pan recipes, 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 a phenomenal healthy salmon meal prep recipe that’s loaded with Moroccan spices and veggies! I cannot get over how easy this is to make, and I’m excited for you to give it a try too. In just 40 minutes you’ll be enjoying a well-rounded main course! Plus, I have discovered the trick of wrapping the foil around the edges of the pan, so the clean-up is virtually non-existent.
Key Ingredients for This Recipe
I always recommend looking at the Seafood Watch app or website to determine which salmon is best to buy based on which farms are sustainable. Then, purchase your 1 ½ pounds of boneless salmon from your local fishmonger, skin it, and cut it into 4 servings.
Be sure to ask your fishmonger to skin and de-bone it for you if you’d like unless you’d prefer to do it yourself and remove the skin once your salmon is baked.
There is a wide variety of Moroccan spices, but the combination that I used in this recipe are below.
- Ground cumin
- Coarse kosher salt
- Ground ginger
- Ground cayenne pepper
Canned chickpeas are perfect for this recipe, just be sure to drain and rinse them. Dry them before adding them to the sheet pan and covering them in the spice mixture.
- Extra-virgin olive oil
Step by Step Instructions to Make Moroccan Salmon with Chickpeas and Vegetables
Step 1: Preheat and Prep
Preheat the oven to 425 degrees F and line a large rimmed baking sheet with aluminum foil. For easy cleanup, overlap two sheets of foil over the pan and wrap it over the edges. That way the oil and mess from the salmon will not seep under the foil and get all over the pan. Then recycle the foil!
Step 2: Combine Moroccan Spices
Mix the oil, cumin, salt, ginger, cinnamon, and cayenne in a small bowl.
Step 3: Cook the Vegetables
Arrange the broccoli and carrots on your baking sheet and drizzle about half of the oil and spice mixture over them. Toss to coat and then spread them evenly on the sheet to roast for about 12 minutes.
Step 4: Cook the Moroccan Salmon and Chickpeas
Remove the baking sheet from the oven and make room for the salmon and chickpeas by moving the roasted vegetables to one side. Lay the salmon on the foil, skinned side down, and add the chickpeas to the sheet pan. Sprinkle the remaining spice mixture over the chickpeas and salmon and toss the chickpeas to coat.
Return the sheet pan to the oven and bake the salmon to desired doneness, about 14 minutes for medium-well.
Step 5: Serve and Enjoy!
Squeeze a bit of lemon juice over the baked salmon (and veggies and chickpeas) to give it a fresh burst of acidity. Lemon is a traditional flavor in Moroccon cooking and it pairs perfectly with seafood – it makes the flavors pop! I also top this dish with parsley which is a classic component of Moroccan carrots, so I thought it would be appropriate here.
FAQs and Expert Tips
You can 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. It reheats really well in the microwave!
The key to sheet pan dinners is pairing ingredients that bake at the same rate, or staging them appropriately so that they don’t overcook or undercook based on their individual cooking times. In this case, I had to give the broccoli and carrots a head start for 12 minutes, then once the salmon is added in they cook for 14 more minutes. The salmon is medium-well after 14 minutes at 425 degrees F.
More Sheet Pan Meals and Easy Salmon Recipes
- Our Easy Salmon Baked with Mayonnaise has fresh dill, shallot, and lemon to season it.
- Try this Maple Glazed Salmon with soy and ginger for an elegant entree.
- It takes a single sheet pan and 15 minutes to make this One Pan Chicken With Squash and Mushrooms!
- This Chicken and Brussels Sprouts Sheet Pan Dinner has a delish maple mustard sauce poured over it.
- Our Sriracha Honey Sheet Pan Chicken and Broccoli recipe is another one pan wonder to try this season.
- One Pan Potatoes, Sausage and Apple Bake is a kid-friendly dinner that won’t even make you break a sweat!
- You will not believe how simple the glaze is for this Simple Sriracha Marmelade Glazed Salmon.
- Glamorous enough for company, easy enough for a weeknight dinner – Maple Tahini Roasted Salmon is the recipe for any occasion.
- Meal Prep Wasabi Glazed Salmon Power Salads are high-protein, gluten-free, and super satisfying.
- This Easy Salmon with Avocado and Basil is so good, I’ve been known to make it weekly!
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~KatiePrint
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 spices such as cayenne, cinnamon, and cumin. This Moroccan salmon with chickpeas will make a great weeknight meal, or you can make it ahead on Sunday for Meal Prep. It is so easy to make, but deliciously flavorful!
- 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.
Cooking Note: The key to sheet pan dinners is pairing ingredients that bake at the same rate, or staging them appropriately so that they don’t overcook or undercook based on their individual cooking times. In this case, I had to give the broccoli and carrots a head start for 12 minutes, then once the salmon is added in they cook for 14 more minutes. The salmon is medium-well after 14 minutes at 425 degrees F.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: main course
- Method: oven
- Cuisine: American
- Serving Size: 4 ounces salmon, 1 1/4 cup vegetables
- Calories: 408
- Fat: 22 g
- Saturated Fat: 4 g
- Carbohydrates: 28 g
- Fiber: 11 g
- Protein: 30 g
Keywords: Moroccan Salmon with Chickpeas, Healthy Salmon Meal Prep, moroccan sheet pan salmon, moroccan spiced salmon