Moroccan-Spiced Salmon with Lemon and Olives

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Flaky salmon fillets baked with warm Moroccan spices and a tangy lemon-olive glaze, ideal for a festive Passover dinner. This middle eastern-inspired passover (gluten-free, low-carb) ready in about 30 minutes pairs (6 oz each) Salmon fillets, skin-on, Olive oil, Ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.1 (14 ratings) Prep: 15 min Cook: 15 min Serves 4 Middle Eastern cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Pat 4 salmon fillets (6 oz each) dry with paper towels, then season both sides with 1/2 tsp sea salt, 1/4 tsp black pepper, 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp smoked paprika.
  2. Step 2: Place salmon skin-side down in a baking dish. Arrange 1 medium thinly sliced lemon over the top, drizzle with 2 tbsp olive oil, and scatter 1/4 cup pitted kalamata olives around the fish.
  3. Step 3: Bake for 12-15 minutes until the salmon is opaque and flakes easily with a fork. Rest for 5 minutes, then garnish with 2 tbsp chopped fresh parsley before serving.

Frequently asked questions

How long does Moroccan-Spiced Salmon with Lemon and Olives take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Moroccan-Spiced Salmon with Lemon and Olives?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Moroccan-Spiced Salmon with Lemon and Olives?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Moroccan-Spiced Salmon with Lemon and Olives for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Moroccan-Spiced Salmon with Lemon and Olives gluten-free?

Yes — this recipe is tagged gluten-free, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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