Sheet Pan Moroccan-Spiced Salmon with Cauliflower Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Oven-roasted salmon fillets dusted with warm Moroccan spices served alongside fluffy cauliflower rice for a flavorful Whole30 dinner. This mediterranean-inspired whole30 (whole30, gluten free) ready in about 25 minutes pairs (6 oz each) salmon fillets, 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. In a small bowl, mix 2 tbsp olive oil with 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/4 tsp ground cinnamon, 1 tsp sea salt, and 1/2 tsp black pepper.
  2. Step 2: Place 4 salmon fillets skin-side down on a rimmed baking sheet. Brush the spice mixture evenly over the salmon. Roast for 12-15 minutes until salmon flakes easily with a fork.
  3. Step 3: While salmon roasts, heat remaining 1 tbsp olive oil in a large skillet over medium heat. Add 4 cups grated cauliflower rice and sauté for 5-6 minutes until softened and slightly golden.
  4. Step 4: Remove skillet from heat and stir in 2 tbsp fresh lemon juice and 2 tbsp chopped fresh parsley. Serve salmon fillets atop the cauliflower rice for a vibrant Whole30 meal.

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Frequently asked questions

How long does Sheet Pan Moroccan-Spiced Salmon with Cauliflower Rice take to make?

Total time is about 25 minutes (10 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 Sheet Pan Moroccan-Spiced Salmon with Cauliflower Rice?

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 (6 oz each) salmon fillets from drying out.

Can I substitute ingredients in Sheet Pan Moroccan-Spiced Salmon with Cauliflower Rice?

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 Sheet Pan Moroccan-Spiced Salmon with Cauliflower Rice 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 Sheet Pan Moroccan-Spiced Salmon with Cauliflower Rice whole30?

Yes — this recipe is tagged whole30, gluten free, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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