Sheet Pan Baharat Salmon with Roasted Spring Carrots and Olives
Aromatic baharat-spiced salmon fillets roast alongside tender spring carrots and briny olives for a vibrant one-pan dinner. This Middle Eastern-inspired dish delivers bold flavours with minimal cleanup, perfect for busy weeknights.
Ingredients
- 4 salmon fillets (about 150g each), skin-on
- 500g baby carrots or young spring carrots, trimmed
- 100g pitted Kalamata olives
- 3 tablespoons olive oil, divided
- 2 tablespoons baharat spice blend
- 3 cloves garlic, minced
- 1 lemon, half juiced and half sliced into rounds
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
Instructions
Preheat your oven to 200°C (400°F) and line a large sheet pan with parchment paper.
In a small bowl, combine 2 tablespoons olive oil, baharat spice, minced garlic, lemon juice, honey, salt, and pepper to create the spice paste.
Toss the carrots with 1 tablespoon olive oil on the prepared sheet pan and spread in a single layer. Roast for 10 minutes.
Remove the pan from the oven and scatter the olives among the carrots. Push vegetables to the sides to make room for the salmon.
Pat the salmon fillets dry and coat the top and sides with the baharat spice paste. Place salmon skin-side down on the sheet pan and arrange lemon slices on top.
Return the pan to the oven and roast for 12-15 minutes until the salmon reaches an internal temperature of 63°C (145°F) and flakes easily with a fork.
Remove from oven and let rest for 2 minutes. Garnish with fresh parsley and mint before serving.
Did you make this?
Upload your photo and show how it turned out.
