Sheet Pan Moroccan-Spiced Salmon with Roasted Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

A fragrant blend of warm Moroccan spices coats tender salmon fillets roasted alongside colorful vegetables for a nutrient-packed Whole30 dinner. This mediterranean-inspired whole30 (whole30, gluten free) ready in about 42 minutes pairs (5 oz each), skin-on salmon fillets, small, cut into wedges red onion, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Ingredients

• 4 pieces (5 oz each), skin-on salmon fillets
• 1 medium, cut into 1/2-inch half-moons zucchini
• 1 large, cut into 1-inch pieces red bell pepper
• 1 small, cut into wedges red onion
• 3 tbsp extra virgin olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon
• 1 tsp, divided sea salt
• 1/2 tsp, divided black pepper
• 1 tbsp fresh lemon juice

Instructions

1. Step 1: Preheat oven to 400°F. In a large bowl, combine 1 medium zucchini cut into 1/2-inch half-moons, 1 large red bell pepper cut into 1-inch pieces, and 1 small red onion cut into wedges. Toss with 2 tbsp extra virgin olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper until evenly coated.
2. Step 2: Spread vegetables in a single layer on a large rimmed baking sheet and roast for 15 minutes until they begin to soften.
3. Step 3: Meanwhile, in a small bowl, mix 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp smoked paprika, 1/4 tsp ground cinnamon, 1/2 tsp sea salt, and 1/4 tsp black pepper with 1 tbsp extra virgin olive oil.
4. Step 4: Remove vegetables from oven and push to the sides of the pan. Place 4 salmon fillets (5 oz each, skin-on) skin-side down in the center of the pan. Brush the Moroccan spice mixture evenly over the salmon flesh.
5. Step 5: Return the pan to the oven and roast everything together for 10-12 minutes until salmon is opaque and flakes easily with a fork and vegetables are tender.
6. Step 6: Drizzle 1 tbsp fresh lemon juice over the salmon and vegetables before serving.