One Pan Moroccan Salmon

Healthy Dinner

This Moroccan salmon recipe with cauliflower, lemon, olives and spices is your ticket to the easiest, healthy and exotic weeknight dinner.

– 1 lb boneless skin-on fillet of salmon (you can also use skinless salmon) – 1 head cauliflower – ½ cup pitted green olives – 5 tablespoons olive oil

– 5 tablespoons olive oil – 2 tablespoons harissa – 2 teaspoons cumin – 1 teaspoon turmeric – 1 teaspoon salt – ½ teaspoon pepper – 1 lemon

First, you need to preheat your oven. For perfectly grilled Moroccan fish, I like to set the oven to 400F / 200C. This ensure the vegetables and fish cook fully on the inside, while getting a nice crisp on the outside.

Prepare your baking sheet by covering it with parchment paper or a reusable silicone mat.

Cut the cauliflower into florets. Slice the lemon into thin slices. If you want to portion out your salmon prior to baking, then do so now by cutting it into 2-inch-wide slices of about 5oz each.

In a small bowl, combine olive oil, harissa, turmeric, cumin, salt and pepper. Whisk well to combine.

Brush the salmon liberally with the marinade. Keep it on a plate aside.

In a large bowl, combine cauliflower florets, olives and half the lemon slices (reserve as many lemon slices as you have pieces of fish, or 3-4 slices for a large salmon fillet). Drizzle the leftover marinade onto the vegetables, and mix well to combine.

Transfer the cauliflower florets, olives and lemon slices onto the baking sheet.

To ensure the best texture for your veggies, we start by baking them first and add the salmon after. Place the baking sheet into the oven and bake for 15 minutes.

Bon Appetit!