Sheet Pan Salmon with Spring Vegetables

Sheet pan salmon with spring vegetables is a tasty spring meal. Salmon is rich in omega-3 fatty acids and the seasonal vegetables are a good source of fiber. The fish and vegetables are seasoned with Baharat, a savory and sweet Middle Eastern spice blend. Baharat means "spice" in Arabic, and it is one of many Eastern Mediterranean spice blends. If you can't find Baharat in your supermarket, it's easy to make.

Sheet Pan Salmon with Spring Vegetables Recipe

Ingredients

• 1 tablespoon Baharat Spice Blend (or make your own with the following ground spices: 1 teaspoon paprika, 1/2 teaspoon cumin, 1/2 teaspoon coriander, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon clove, pinch of mineral or Kosher salt, and freshly ground black pepper)

• 2 cups broccoli, cut into bite-sized pieces, (you could also use asparagus)

• 3 carrots, peeled (if thick, cut in half and slice on the diagonal into ½” pieces)

• 1 pound baby potatoes, halved or quartered if large

• 1 leek or 2 spring onions (scallions), diced

• 3 garlic cloves, minced (omit if using Garlic-infused Olive Oil)

• 3 tablespoons olive oil or Garlic-infused Olive Oil

• 4 salmon fillets (about 4-5 ounces each)

• 1 lemon, halved

• 1/3 cup chopped cilantro

Instructions

• Preheat oven to 450 degrees F.

• If you don't have Baharat Spice Blend, then in a small bowl, combine the powdered herbs of paprika, cumin, coriander, cinnamon, nutmeg, clove, salt and pepper. If you don't have all the spices, it's OK - leave the ingredient out or substitute it with another spice. Baharat has no exact recipe. Mix the spices together and set aside. You could also make this ahead of time.

  

• Place broccoli, carrots, and leeks/onions in a large bowl and add garlic if using and 2 tablespoons of the oil. Add about 3/4 of the spice mixture (save the rest for the salmon). Using large spoons or spatulas, toss the vegetables until well coated with the oil and spices.

• Pour vegetable mixture into a large, rimmed baking sheet (line it with parchment paper first if you'd like), and spread vegetables out in a single layer.

• Roast vegetables for 15 minutes.

• While the vegetables are roasting, brush the salmon fillets on both sides with the remaining tablespoon of olive oil. Sprinkle the remaining spice mixture onto the fillets.

• After the vegetables have roasted for 15 minutes, remove the baking sheet form the oven. Move the vegetables to the sides of the pan and place the salmon fillets in the center.

• Return the pan to the oven and bake until the fish is opaque but moist, about 8-10 minutes longer.

• Remove the pan from the oven and squeeze half of the lemon over the salmon and vegetables. 

Garnish salmon and vegetables with cilantro and serve with slices of lemon.