This Moroccan salmon with cauliflower, lemon, olives and spices is your ticket to the easiest exotic weeknight dinner.
Course Fish, Main, Main Course, main dish
Cuisine Middle Eastern, Moroccan
Keyword cauliflower, gluten-free, grain-free, keto, lemon, olives, one tray bake, paleo, pescetarian, salmon, sheet pan dinner, whole 30
Prep Time 5minutes
Cook Time 29minutes
Total Time 34minutes
Author Ksenia Prints
1lbbonelessskin-on fillet of salmon (you can also use skinless salmon)
½cuppitted green olives
Prep the ingredients
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.
Mix the marinade
In a small bowl, combine olive oil, harissa, turmeric, cumin, salt and pepper. Whisk well to combine.
Brush the salmon and cauliflower with the marinade
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.
Add spiced salmon to the oven
After 15 minutes, remove baking tray from the oven. Add salmon fillet onto the tray, nestling it among the cauliflower florets. Cover salmon with the reserved lemon slices that you had set aside.
Return baking sheet with cauliflower and salmon to the oven for 14 minutes.
Serve Moroccan salmon with cauliflower, lemon slices and olives on the side
After 29 minutes of total baking time, your fish should be slightly browned around the edges and flaky on the inside. The cauliflower should be easily pierced with a knife.
Once ready, remove the baking tray from the oven. Taste, and season with additional salt and pepper, if desired.
Serve your spiced Moroccan salmon with the baked lemon slices, and a mix of harissa and turmeric-tinged cauliflower and olives on the side. You may also enjoy a dollop of yogurt on the side.