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Sheet Pan Salmon and Vegetables Recipe

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This Sheet Pan Salmon and Vegetables recipe combines tender, perfectly roasted cauliflower and carrots with flavorful skinless salmon fillets seasoned with a warm blend of paprika and Baharat spices. Easy to prepare and cooked entirely in one baking sheet, it makes for a healthy, vibrant, and satisfying meal that’s perfect for busy weeknights.

Ingredients

Spices and Seasonings

  • 1 teaspoon paprika
  • 1 teaspoon Baharat
  • 1 1/4 teaspoons kosher salt, divided
  • Freshly ground black pepper, to taste

Vegetables

  • 1 head cauliflower (about 6 cups florets, bite-sized)
  • 3 carrots, peeled and cut (halved lengthwise if thick, then cut into 1/2-inch diagonal pieces)
  • 3 garlic cloves, minced
  • 8 Castelvetrano olives, pitted and slivered

Other Ingredients

  • 3 tablespoons extra virgin olive oil, divided
  • 4 skinless salmon fillets (4 to 5 ounces each)
  • 1 lemon, halved
  • 1/3 cup chopped cilantro

Instructions

  1. Get Ready: Preheat your oven to 450°F (230°C) to ensure it’s hot enough to roast the vegetables perfectly.
  2. Make Spice Mixture: In a small bowl, combine 1 teaspoon paprika, 1 teaspoon Baharat, 1 1/4 teaspoons kosher salt, and plenty of freshly ground black pepper. This fragrant spice mix will add warming and aromatic flavors to your dish.
  3. Prepare Vegetables: Remove the leaves and core from the cauliflower, breaking the florets into bite-sized pieces to yield about 6 cups. Peel and cut the carrots into diagonal pieces about 1/2-inch thick. In a large bowl, toss the cauliflower, carrots, and minced garlic with 2 tablespoons of olive oil and about three-quarters of the spice mixture. Reserve about 1 teaspoon of the spice mixture for the salmon. Spread the coated vegetables evenly on a large rimmed baking sheet.
  4. Roast Vegetables: Place the baking sheet in the oven and roast the vegetables until the cauliflower begins to brown and become tender, about 15 minutes.
  5. Prepare Salmon: While the vegetables roast, brush the salmon fillets all over with the remaining 1 tablespoon of olive oil. Sprinkle the reserved teaspoon of spice mixture evenly over the fish to give it a flavorful crust.
  6. Add Olives and Salmon: Remove the baking sheet from the oven and toss the roasted vegetables together with the slivered olives. Push the vegetables to the edges of the pan and place the salmon fillets in the center. Return the pan to the oven and bake until the salmon is opaque throughout but still moist, about 5 to 8 minutes more.
  7. Finish and Serve: Take the pan out of the oven and squeeze half a lemon over the salmon and vegetables to brighten the flavors. Divide the salmon and vegetables onto plates and sprinkle with fresh chopped cilantro. Cut the remaining lemon half into quarters to serve alongside for additional zest.

Notes

  • Use skinless salmon fillets for even cooking and a tender texture.
  • Baharat is a common Middle Eastern spice blend; if unavailable, substitute with equal parts ground cumin, black pepper, paprika, coriander, and cinnamon.
  • Castelvetrano olives have a mild, buttery flavor but can be substituted with Kalamata or green olives if needed.
  • For extra crispiness, spread the vegetables in a single layer without overcrowding the pan.
  • Leftover salmon and vegetables can be stored refrigerated for up to 2 days and reheated gently.

Find it online: https://recipethrive.com/sheet-pan-salmon-and-vegetables-recipe/