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Moroccan Spiced Salmon with Roasted Winter Vegetables

Jan 02, 2020

Moroccan Spiced Salmon with Roasted Winter Vegetables

Sizzlefish

Rated 5.0 stars by 3 users

Warm, spicy, hearty and delicious, this Moroccan Spiced Salmon with Roasted Winter Vegetables is the perfect dish to cozy up to this winter.

This dish is all you want in these cooler months of winter. The combination of warm spices are the perfect complement to the caramelized vegetables and crispy seared salmon fillets. Slightly sweet with a hint of smoky flavors and a touch of salt, you get a little bit of everything in this meal. Don’t let the ingredient list scare you. Keeping this Moroccan spice mixture in your cupboard makes life easier and you can use it in a variety of dishes. The vegetables are easy to prep with a quick chop and a rest in the oven. The salmon cooks quickly which makes this a perfect meal for when you have company. It’s a show stopper when you serve it in a cast-iron skillet. Trust us, you will absolutely LOVE this recipe!

Ingredients

Moroccan Spice Mix Ingredients

1 TBSP Ground Pepper
1 TBSP Garlic Powder
1 TBSP Paprika
1 TBSP Cumin
2 tsp Kosher Salt
½ tsp Red Chili Flakes
Pinch of Cinnamon

Roasted Vegetable Ingredients

1 lb Sweet Potato (approximately 2 large), cut into about 1 inch cubes
1 lb Fresh Brussels Sprouts, sliced or quartered depending on how big they are
1 Medium Onion, sliced
3 Garlic Cloves, minced
1 TBSP Olive Oil
Moroccan Spice Mix

Seared Salmon Ingredients

4 4 oz Sizzlefish Salmon Fillets
1-2 TBSP Olive Oil
Moroccan Spice Mix

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Directions

Preheat the oven to 375°. Lightly oil a large heavy-bottomed roasting pan or 15 inch cast iron skillet.
Cut the sweet potatoes and Brussels sprouts to approximately the same size.
Next, place the sweet potatoes, Brussels sprouts, onions, garlic and 1 tablespoon olive oil in the prepared pan. Season liberally with the Moroccan spice mixture. Stir well to evenly coat the vegetable mixture.
Place the pan in the oven and roast the vegetables for 30 minutes. Stir the mixture after 30 minutes, then place the vegetables back in the oven for approximately 20 to 30 more minutes or until caramelized and cooked through.
When the vegetables have about 20 minutes left to roast, heat a large nonstick skillet over medium heat. Add 1 tablespoon of olive oil to the pan. While the oil is heating, lightly oil the salmon fillets with the remaining olive oil and season them with about 1 - 2 tablespoons of the spice mixture or enough to liberally coat the salmon fillets. When the oil is heated, add the salmon fillets seasoning side down.
Sear the salmon fillets without moving for 3-4 minutes or until they are crisp and release easily from the pan. Flip the fillets and cook for an additional 2-3 minutes or until they are an internal temperature of 145°.
Serve the seared salmon fillets over the roasted vegetables.