Moroccan One Pan Salmon

Ready in under one hour, this Moroccan inspired one-pan salmon and vegetables is an easy, flavourful weeknight dinner. Cauliflower, carrots and sweet potato tossed in flavourful spices like cumin, turmeric, paprika and cinnamon. The addition of California Prunes adds a touch of natural sweetness, and additional nutrients and it’s finished with a drizzle of cilantro yogurt sauce for a dinner everyone will enjoy!

Recipe by Nicole Addison, RD, MHSc | @nourishedbynic

Prep Time:
Cook Time:



  • 1.5 tsp (3 g) ground turmeric
  • 1.5 tsp (13 g) ground cumin
  • ½ tsp (1.5 g) garlic powder
  • ¼ tsp (0.5 g) paprika
  • ¾ tsp (1.5 g) cinnamon
  • ¼ tsp (0.5 g) black pepper
  • ¼ tsp (1.5 g) salt
  • 1 large sweet potato (340 g), cut into ½ inch cubes
  • ½ large head of cauliflower (420 g), cut into small florets
  • 1 yellow onion (110 g), cut into chunks
  • 3 medium carrots (183 g), sliced into ½ inch chunks
  • 3 tbsp olive oil (42 g), divided
  • ½ cup California Prunes (87 g), chopped
  • 4 skinless salmon filets (1 lb salmon,680g)
  • 1/4 cup (35.75 g) almond, chopped
  • ¼ cup (4 g) cilantro, chopped

Cilantro yogurt sauce

  • ½ cup (100 g) plain 2% Greek yogurt
  • ¼ cup (37.5 g) feta cheese
  • Juice of ½ lemon (15 mL)
  • 2 tbsp (0.8 g) cilantro leaves
  • ½ tsp (1.5 g) garlic powder
  • 1 tbsp (14.79 mL) water


  1. Preheat the oven to 400° F (205°C)
  2. In a small bowl, make your spice blend by combining turmeric, cumin, garlic powder, paprika, cinnamon, black pepper and salt. Set aside.
  3. On a large 18″ x 13″ sheet pan, arrange sweet potato, cauliflower, yellow onion and carrots. Drizzle with half of the olive oil and sprinkle with half of the spice blend. Toss to combine.
  4. Once the vegetables are coated in the spices, arrange in a single layer and sprinkle with the chopped California Prunes. Bake for about 15 minutes.
  5. While the vegetables are baking, in a small bowl combine the remaining half of the olive oil with the remaining spice blend and brush on the salmon filets.
  6. After 15 minutes, remove the vegetables from the oven, toss the vegetables and make room to add the salmon. Place the pan back in the oven for an additional 15 minutes (or until the salmon is fully cooked- internal temperature will read 145°F).
  7. Once cooked, garnish with chopped almonds and cilantro and drizzle with cilantro yogurt sauce.

To make the cilantro yogurt sauce:
In a high powered blender combine all ingredients. Blend until smooth.

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