5 from 12 reviews

This Sheet Pan Salmon and Chickpeas 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. It’s a gourmet-tasting weeknight meal that even beginners can prepare and perfect for meal prep.

the salmon and chickpea sheet pan meal on the sheet pan and one serving plated next to it

Table of contents

Why We Love Moroccan Salmon with Chickpeas

Around here we love our sheet pans dinners. Like Roasted Squash, Apple and Sausage Bake and this popular Salmon and Veggie Sheet Pan Dinner. Today’s meal prep friendly recipe is loaded with Moroccan spices and chickpeas!

  • Easy and perfect for beginners
  • Everyday spices combine for gourmet taste
  • Takes 40 minutes
  • Easy clean up
  • Has veggies, legumes and salmon to make a well-rounded main course!
a close up of the salmon on the sheet pan with the mocorccan spiced veggies and chickpeas

Moroccan Salmon and Chickpeas Ingredients

  • Salmon: I 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. Here’s how to remove salmon skin. It’s also an option to remove the skin once your salmon is baked.
  • Moroccan-inspired Spices: There is a wide variety of Moroccan spices, but the combination that I used in this recipe are: ground cumin, coarse kosher salt, ground ginger, cinnamon, ground cayenne pepper. Plus I add on fresh parsley at the end for freshness and a pop of green.
  • Chickpeas: 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.
  • Veggies: Broccoli, Carrots
  • Lemon and extra-virgin olive oil
    salmon packed into meal prep containers with veggies, chickpeas and lemon wedges.

    How to Make Sheet Pan Moroccan Salmon with Chickpeas

    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.

    a meal prep container filled with the moroccan spiced salmon filet, some of the veggies and chickpeas and lemons on the side

    FAQs and Expert Tips

    How do I meal prep this recipe?

    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!

    How long should I bake salmon at 425 degrees?

    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

    At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! 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! ~Katie

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    the moroccan salmon and chickpea dinner

    Moroccan Salmon and Chickpeas Sheet Pan

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    5 from 12 reviews

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    Description

    This Moroccan Salmon Chickpea Sheet Pan Dinner recipe has broccoli, chickpeas, and carrots with lemon and warming spices such as cayenne, cinnamon, and cumin. It’s a gourmet-tasting weeknight meal that even beginners can prepare!

    Ingredients

    Units Scale
    • 2 tablespoons extra-virgin olive oil
    • 2 teaspoon ground cumin
    • 3/4 teaspoon coarse kosher salt
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon cinnamon
    • 1/4 to 1/2 teaspoon ground cayenne pepper
    • 1 small broccoli crown, cut into bite-sized pieces (about 1/2 pound)
    • 4 carrots, peeled and sliced
    • 1 1/2 pound salmon, skinned and cut into 4 servings
    • 1 14–ounce can chickpeas, drained and rinsed
    • 1 lemon cut in half
    • 1/4 cup coarsely chopped flat leaf parsley

    Instructions

    1. Preheat oven to 425 degrees F. Line a large rimmed baking sheet with aluminum foil.
    2. Stir oil, cumin, salt, ginger, cinnamon and cayenne in a small bowl.
    3. 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.
    4. 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.
    5. 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.

    Notes

    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

    Nutrition

    • 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

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