Moroccan Inspired Salmon Sheet-pan
This simple salmon sheet-pan is one I could eat on repeat for dinner. With minimal clean up and maximum flavor, it’s a well-rounded dinner that the whole family will love.
With moroccan inspired flavors, this recipe combines flakey salmon, potatoes, peppers and olives baked in a tomato based marinade made with warm spices, sweetened with date syrup, and finished with lemon juice. The marinade is sweet yet savory, and adds delicious flavor to the fish and veggies.
I love to top everything off with fresh squeezed lemon juice at the end. It’s an all-in-one meal that’s full of heart healthy fats, protein, carbs and veggies.
You can enjoy it as is or serve it over pearled couscous or rice for even more volume. This recipe is inspired by my Moroccan Fish recipe, but lightened up making it perfect for a weeknight dinner.
What you’ll need to make Sheet Pan Salmon
For the sheet-pan
- Salmon, about 1.2-1.5 lbs
- Red or yellow potatoes
- Red bell pepper
- Cherry tomatoes on the vine
- Green olives
- Olive oil
- Spices: paprika, smoked paprika, salt & pepper
For the marinade
- Canned tomato sauce
- Olive oil
- Parsley
- Date syrup
- Garlic
- Spices: paprika, salt, black pepper, cumin
- Preheat the oven to 400 F
- Toss the potatoes and peppers with olive oil, paprika, smoked paprika, salt & pepper and bake them for 20 minutes
- In the meantime, prepare the marinade
- After 20 minutes, add the salmon to the veggies with the tomatoes on the vine and olives. Pour the marinade over the top
- Bake for another 20 minutes, then set it under the broiled for 2 minutes at the end
- Finish off with fresh squeezed lemon juice
The marinade comes together in minutes and is delicious over the salmon and veggies. It can also be used to bake chicken or tofu if you wanted to change up the protein.
I love the combination of veggies and spices used, but this dish is customizable to your liking. You can use any veggies you have lying around, and substitute any type of fish you prefer.
The veggies are packed with flavor, and the salmon flakes right off the fork and melts in your mouth. This recipe is easy enough to make during the week, and definitely a crowd pleaser for your next gathering.
I can’t wait for you guys to try it!
Other hearty dinner recipes-
Cilantro Lime Chicken Meatballs & Orzo
Roasted Chicken
Coconut Curry Salmon
Moroccan Inspired Salmon Sheet-pan
Ingredients
Potatoes & peppers
- 4 red or golden potatoes
- 1 red bell pepper
- 2 tbsp olive oil
- 1 tsp paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika
Salmon
- 1 1/2 lbs salmon
- 1/4 cup pitted green olives optional
- cherry tomatoes on the vine
- Salt & pepper
- Lemon juice, to top
Tomato marinade
- 1/2 cup canned tomato sauce
- 1/4 cup olive oil
- 1/2 bunch of parsley chopped
- 1 tbsp date syrup
- 2 cloves garlic minced
- 1 tbsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cumin
Directions
- Preheat the oven to 400 F
- Slice the potatoes into wedges and the pepper into 2" strips. Add them to a large baking dish or sheet-pan. Toss with 2 tbsp of olive oil, 1 tsp of paprika, 1/4 tsp smoked paprika, 1/4 tsp salt and 1/4 tsp black pepper
- Bake the veggies for 20 minutes.
- In the meantime, prepare the marinade. Add all of the marinade ingredients to a bowl and whisk together until smooth.
- After 20 minutes, remove the pan from the oven and give the veggies a toss.
- Add the salmon to the tray and season lightly with salt & pepper. Spread the marinade over the salmon, and add any extra sauce over the veggies. Scatter the olives around and add 2 or 3 vines of cherry tomatoes to the tray.
- Bake for another 20 minutes, then set it under the broiler at the end for 2 minutes. Top with lemon juice and fresh parsley once done.
Incredible dish! So delicious and easy. Thanks for sharing it 🙂
So good !!!!!