Sheet Pan Salmon and Vegetables

Instructions

1. 01

   Get ready. Preheat the oven to 450°F.

2. 02

   Make spice mixture. In a small bowl, combine paprika, Baharat, 1 1/4 teaspoon salt, and a generous amount of freshly ground pepper.

3. 03

   Prepare cauliflower and carrots. Remove leaves from the cauliflower and discard. With a sharp paring knife, slice around the core to remove. Slice off florets and then cut into smaller, bite-sized pieces. You should have about 6 cups total. Halve carrots lengthwise if thick, then cut crosswise on the diagonal into 1/2-inch pieces. Place cauliflower and carrots in a large bowl. Add garlic, 2 tablespoons of the oil, and about 3/4 of the spice mixture, reserving about 1 teaspoon of the spices for the salmon. Using a large, flexible spatula, toss vegetables until well coated with oil and spices. Pour the mixture onto a large, rimmed baking sheet and spread in a single layer.

4. 04

   Roast vegetables. Roast until cauliflower begins to brown, about 15 minutes.

5. 05

   Prepare salmon. While the vegetables roast, brush salmon fillets on all sides with the remaining tablespoon of oil. Sprinkle the remaining teaspoon of spice mixture onto the fillets.

6. 06

   Add olives and salmon. After the vegetables have roasted for 15 minutes, remove the baking sheet from the oven. Add the olives and toss until combined with the vegetables. Move 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 still moist, 5-8 minutes more.

7. 07

   Finish and serve. Remove the pan from the oven and squeeze half of the lemon over the salmon and vegetables. Divide the fish and vegetables among plates and sprinkle with cilantro. Cut the remaining lemon half into quarters and serve on the side.