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This flavorful Sheet Pan Salmon smothered with a Moroccan Apricot Glaze is a total dinner win. Served with roasted vegetables, it’s a healthy one, too!
Sheet pan salmon just got really exciting.
Salmon slathered with sweet apricot preserves? Yeah, it totally works. Especially when spun with savory warming Moroccan spices and topped with crunchy pistachios. I like to roast this salmon alongside cauliflower and green beans. Not only do you get a wholesome meal out of it, but the flavors all work so well together. And if you want a starch thrown into the mix, anyone in this house would recommend Israeli pearl couscous. It’s totally become our go-to with this dish.
Maximum flavor, minimal ingredients.
A moroccan spice blend comes with a lot of different spices and herbs. Luckily you can acquire an already-blended mix at your local market. (But hey, if you want to blend your own, power to you!) In this recipe, we’re tossing the veggies in a simple mix of olive oil, salt, and pepper. Easy peasy. For the salmon, we’re whisking together apricot preserves, Moroccan spices, and a few tablespoons of water to loosen things up a bit. (Preserves can be quite thick.) In the end, top everything off with some salty chopped pistachios and fresh parsley or cilantro, and you’re golden.
Here’s a list of what you’ll need:
- Salmon fillets
- Olive or avocado oil
- Kosher salt and cracked black pepper
- Green Beans (fresh)
- Cauliflower (fresh)
- Apricot preserves (or jam)
- Moroccan seasoning mix
- Pistachios
- Fresh parsley or cilantro, for garnish
How to make Sheet Pan Salmon with Moroccan Apricot Glaze.
- Preheat the oven to 400º F and cover a baking sheet with parchment or foil.
- Place the cauliflower florets into a large mixing bowl and drizzle with olive oil, then season with salt and pepper. Toss to coat, then spread the cauliflower out onto the baking sheet. (Set the mixing bowl aside for the green beans.)
- Roast the cauliflower for 30 minutes.
- In the meantime, place the green beans into the bowl you used for the cauliflower, and drizzle with olive oil. Season with salt and pepper; set aside.
- In another large bowl, whisk the apricot glaze, Moroccan spices, and water together until well blended; set aside.
- Place the salmon fillets onto a cutting board or plate and blot them with paper towels. Season them with salt and pepper, then place them in the bowl with the spiced apricot glaze. Toss to coat.
- When the cauliflower has been roasting for 30 minutes, remove the sheet pan from the oven. With a spatula, carefully move all of the cauliflower to one side of the pan. Transfer the green beans to the other side of the pan, and finally, using tongs, nestle the glazed salmon fillets between the vegetables. Brush any leftover glaze from the bowl over the fillets.
- Place in the oven and roast for about 15 minutes, or until the salmon fillets are opaque and reach an internal temperature of 145º F.
- Remove the sheet pan from the oven, and garnish the salmon and vegetables with roughly chopped pistachios and fresh parsley.
- You can eat the salmon and veggies on their own, or serve with your favorite grain. We especially love this dish with Israeli pearl couscous!
Equipment you’ll need.
- Baking sheet/sheet pan (sometimes I use my cast iron pizza pan, like here)
- Parchment paper or foil
- Mixing bowls
- Large mixing spoon or spatula
- Whisk or fork for whisking
- Tongs
- Sharp knife
- Cutting board
Other sheet pan dinners you need to try:
- Greek Sheet Pan Chicken with Baked Feta
- Easy Sheet Pan Chicken Philly Cheesesteaks
- Sheet Pan Turkey Sausage and Peppers
- Sheet Pan Shrimp Fajitas
Hope you enjoy!
If you plan on making this recipe, be sure to snap a pic and tag us on Insta! @killing__thyme.
Sheet Pan Salmon with Moroccan Apricot Glaze
Equipment
- Baking sheet/sheet pan
- Parchment paper or foil
- Mixing bowls
- Large mixing spoon or spatula
- Whisk or fork for whisking
- Tongs
- sharp knife
- Cutting board
Ingredients
- 4 6 oz fillets of salmon
- 1 head of cauliflower, cut into florets
- 1 lb fresh green beans
- Extra virgin olive oil
- Kosher salt and cracked black pepper
- 1 cup apricot preserves
- 1 TBSP Moroccan spice
- Roughly chopped roasted pistachios, for garnish, To make things easier, look for already shelled pistachios.
- Fresh flat leaf parsley, for garnish
Instructions
- Preheat the oven to 400º F and cover a baking sheet with parchment or foil.
- Place the cauliflower florets into a large mixing bowl and drizzle with olive oil, then season with salt and pepper. Toss to coat, then spread the cauliflower out onto the baking sheet. (Set the mixing bowl aside for the green beans.)
- Roast the cauliflower for 30 minutes.In the meantime, place the green beans into the bowl you used for the cauliflower, and drizzle with olive oil. Season with salt and pepper; set aside.
- In another large bowl, whisk the apricot glaze, Moroccan spices, and water together until well blended; set aside.
- Place the salmon fillets onto a cutting board or plate and blot them with paper towels. Season them with salt and pepper, then place them in the bowl with the spiced apricot glaze. Toss to coat.
- When the cauliflower has been roasting for 30 minutes, remove the sheet pan from the oven. With a spatula, carefully move all of the cauliflower to one side of the pan. Transfer the green beans to the other side of the pan, and finally, using tongs, nestle the glazed salmon fillets between the vegetables. Brush any leftover glaze from the bowl over the fillets.
- Place in the oven and roast for about 15 minutes, or until the salmon fillets are opaque and reach an internal temperature of 145º F.
- Remove the sheet pan from the oven, and garnish the salmon and vegetables with roughly chopped pistachios and fresh parsley.
- You can eat the salmon and veggies on their own, or serve with your favorite grain. We especially love this dish with Israeli pearl couscous!
