Sheet Pan Lebanese Salmon and Cauliflower Recipe

Name: Sheet Pan Lebanese Salmon and Cauliflower Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 4 salmon fillets (about 150g / 5 oz each); 1 medium cauliflower, cut into florets; 1 large red onion, cut in 8 wedges; 3 tbsp olive oil; 1 ½ tsp ground cumin, divided; 1 ½ tsp ground coriander, divided; 1 tsp sumac (plus extra, to serve), divided; Salt and pepper, to taste; Fresh parsley, chopped (for garnish); 1 Lemon, cut in wedges (for serving)

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Looking for a new weeknight favorite? This Sheet Pan Lebanese Salmon Recipe is bursting with Middle Eastern flavors—and it all comes together on one pan! With spiced cauliflower, red onion, and perfectly roasted salmon fillets, it’s healthy, low carb, and full of bold flavor.

Close-up angle showing juicy salmon fillets roasted to perfection, surrounded by golden cauliflower and caramelized red onions. Chopped parsley and lemon wedges are scattered for a fresh finish.

This Lebanese salmon recipe is one of our go-to weeknight dinners. It's vibrant, nutrient-rich, and takes minimal effort thanks to the magic of a sheet pan. With warming spices like cumin, coriander, and sumac, it’s a flavor-packed nod to Middle Eastern cuisine—and a perfect fit for the Mediterranean diet.

Ideal for busy nights or relaxed entertaining, this dish delivers bold flavor with ease. Plus, it’s gluten-free, low carb, and easily adaptable.

Scroll down for step-by-step photos, helpful tips, and fun flavor variations!

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When Is Cauliflower In Season?
Ingredients You’ll Need
How to Choose the Best Salmon
How to Make Lebanese Salmon (Step-by-Step)
How to Tell if Salmon Is Done
What Is Sumac?
What to Serve with this Lebanese Salmon
Wine Pairing Suggestions
Join Our Newsletter
Make Ahead and Storage Tips
More Seafood Recipes
FAQ's
Sheet Pan Lebanese Salmon and Cauliflower Recipe

When Is Cauliflower In Season?

Cauliflower is a cool-season crop that’s in season from late summer through early spring, with autumn often being the peak. While it’s available year-round, it tastes best during these cooler months.

It grows well in both the Northern and Southern Hemispheres when temperatures start to drop—making it a great fit for hearty, spiced dishes like this.

👉 Learn more about cauliflower seasonality and sourcing tips here

Ingredients You’ll Need

To make this Lebanese-inspired sheet pan dinner, you’ll just need a few simple ingredients — each one adding bold flavor and wholesome goodness:

Ingredients for Lebanese salmon and cauliflower, including raw salmon fillets, a head of cauliflower, red onion, parsley, olive oil, sumac, ground cumin, ground coriander, salt, and pepper. Each item is clearly labeled on a light blue background, visually outlining what you need to prepare this flavorful and nutritious sheet pan meal.

Salmon fillets – Salmon is rich in omega-3’s, various essential vitamins and minerals, and healthy protein. Choose wild-caught if possible for the best nutrition. Want to learn more about the benefits of salmon? Check out this nutrition guide.
Cauliflower – Roasts beautifully and soaks up the spices.
Red onion – Adds sweetness and a pop of color.
Olive oil – Helps everything roast to golden perfection.
Ground cumin, coriander & sumac – This spice trio brings classic Lebanese flavor: cumin, coriander, and sumac.
Salt & pepper – To balance the flavors.
Fresh parsley & lemon wedges – For a fresh, zesty finish.

See the recipe card for quantities.

How to Choose the Best Salmon

For the best flavor and texture, choose firm, moist salmon fillets with a fresh, clean scent. Avoid fish that looks dull, dry, or has a strong fishy odor—these are signs it's past its prime.

If you have the option, wild-caught salmon is often preferred for its rich flavor and higher omega-3 content, while farmed salmon can be a more affordable and sustainable choice depending on the source. Look for fillets with vibrant color and minimal browning around the edges.

👉 Here’s a helpful guide to choosing the best type of salmon for your needs

How to Make Lebanese Salmon (Step-by-Step)

Made and Tested in our kitchen and loved by our readers—this Lebanese Salmon recipe is as easy as it is flavorful.

Preheat the oven: Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
Prepare the vegetables: In a large bowl, toss the cauliflower florets and red onion slices with 2 tablespoons of olive oil, half of the cumin, coriander, and sumac, along with salt and pepper. Spread evenly on the sheet pan.
Roast the vegetables: Roast for 20 minutes or until starting to brown.

Mixing bowl filled with cauliflower florets and red onion wedges coated in Lebanese spice blend. The bowl shows the seasoned vegetables before roasting.

Raw cauliflower and onion wedges arranged on a parchment-lined sheet pan, ready for the first bake. The vibrant spices are visible on the veggies.

Chef Tip: Don’t overcrowd the pan—space = crispy edges!

Prepare the salmon: Drizzle with the remaining olive oil and rub the remaining cumin, coriander, and sumac over the salmon fillets. Season with salt and pepper.

Chef Tip: Pat the salmon dry before seasoning.

Add the salmon to the pan: Nestle the salmon among the roasted cauliflower and onion.
Finish roasting: Return to the oven and roast for another 10-12 minutes or until the salmon is cooked to your liking.

Spiced salmon fillets added to the partially roasted vegetables on the sheet pan. The dish is prepped and ready to go into the oven for final roasting.

Final stage of cooking: salmon fillets with golden crusts nestled among crispy cauliflower and caramelized onions. A perfectly roasted sheet pan dinner straight from the oven.

Chef Tip: Check the thickest part of the salmon fillet a couple of minutes early—remove it from the oven when it reaches 120–125°F (49–52°C), or flakes easily and is just opaque in the center. It will continue to cook slightly from residual heat.

Serve and Enjoy: Garnish with fresh parsley and serve with lemon wedges as a complete low carb meal or add your favorite sides.

How to Tell if Salmon Is Done

Perfectly cooked salmon should be opaque on the outside and just barely translucent in the center, with a buttery texture that flakes easily.

If you're using a food thermometer, aim for an internal temperature of 120°F (49°C) for wild salmon and 125°F (52°C) for farmed. This gives you moist, tender results without overcooking.
No thermometer? Gently press the top of the fillet with a fork—it should flake easily, but still feel slightly soft in the center. Overcooked salmon becomes dry and chalky.

Chefs guide: Here’s a quick guide to salmon doneness

Rare: 110°F (43°C)
Medium-rare: 120–125°F (49–52°C)
Medium: 130–135°F (54–57°C)
Well done: 155–160°F (68–71°C)

👉 Learn more about ideal doneness for salmon here

What Is Sumac?

Sumac is a deep red spice made from dried and ground berries of the sumac shrub, commonly used in Middle Eastern and Mediterranean cooking. It has a tangy, lemony flavor that adds brightness and depth without using actual citrus juice.

You’ll often find it sprinkled over salads, grilled meats, and dips like hummus or baba ganoush. In this Lebanese Salmon recipe, it balances the richness of the salmon and brings a vibrant, slightly acidic note to the spice blend.

Looking to add it to your pantry? 👉 You can buy high-quality sumac here

What to Serve with this Lebanese Salmon

This dish pairs perfectly with a range of Mediterranean and Middle Eastern-inspired sides. Here are a few ideas to round out your meal:

Rice & Grains: Basmati rice, Lebanese rice pilaf, couscous with herbs and lemon, quinoa, bulgar wheat, brown rice, wild rice, chickpeas (roasted or marinated).
Salads: Jerusalem salad, bulgar wheat salad, Moroccan orange salad, cucumber yogurt salad.
Potatoes: Greek lemon potatoes, crispy wedges, boiled new potatoes, mashed sweet potatoes with olive oil and garlic.
Vegetable Sides: Roasted carrots, zucchini, broccoli, steamed green beans, grilled asparagus, sautéed spinach.
Bread: Warm pita, flatbread, or lavash.
Sauces & Condiments: Hummus, baba ganoush, tahini yogurt sauce, Middle Eastern quick pickles.

Wine Pairing Suggestions

Pair this bold, spiced salmon dish with wines that balance its richness and complement the warm Middle Eastern flavors:

Crisp white wines: Sauvignon Blanc, Vermentino – Bright and citrusy, these highlight the tangy sumac and cut through the richness of the salmon.
Dry rosé: A refreshing option with subtle fruitiness that pairs beautifully with the roasted cauliflower and spices.
Light reds: Pinot Noir, Gamay, or Grenache – Low in tannins and earthy enough to work with cumin and coriander without overpowering the dish. For warmer months, try a lightly chilled Grenache or Gamay for a fresh, summery pairing.

Slightly elevated angle of the salmon sheet pan dinner, styled with fresh parsley, lemon wedges, and a silver serving spoon. The tray rests on a light blue backdrop with a casual striped towel.

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Make Ahead and Storage Tips

Planning ahead? This recipe is weeknight-friendly but also works well for meal prep with just a few adjustments:

Make Ahead: You can chop the cauliflower and red onion, and mix the spice blend up to 2 days in advance. Store them separately in airtight containers in the fridge to save time when you're ready to cook.
Storing Leftovers: Keep any cooled leftover salmon and vegetables in an airtight container in the fridge for up to 2 days.
How to Reheat: Reheat gently in a 300°F (150°C) oven until just warmed through. Avoid microwaving the salmon too long—it can dry out quickly.
Leftover Ideas: Flake the salmon into a grain bowl, serve cold over a green salad, or tuck into a pita with hummus and pickled red onions.
Not Freezer-Friendly: We don’t recommend freezing this dish, as the texture of the roasted veggies and salmon can become watery and soft when thawed.

More Seafood Recipes

See more Fish and Seafood →

FAQ's

Q : Can I use frozen salmon?

A : Yes! Just be sure to thaw it fully in the refrigerator overnight. Once thawed, pat the fillets dry with paper towels before seasoning and roasting—this helps the spices stick and ensures the salmon roasts evenly.

Q : What is sumac and where can I find it?

A : Sumac is a deep red spice made from dried berries with a tart, lemony flavor. It’s a staple in Middle Eastern cooking and adds brightness without acidity. You can find it in most specialty or Middle Eastern grocery stores, or buy it online here.

Q : Can I make this dairy-free or gluten-free?

A : Yes, this recipe is naturally dairy-free and gluten-free. Just double-check that your spices (especially pre-mixed blends) are certified gluten-free if you have a sensitivity.

Diagonal shot of spiced Lebanese salmon fillets with golden cauliflower, softened onions, and chopped parsley. Lemon wedges enhance the presentation with a touch of yellow vibrancy.

If you’re looking for a new go-to weeknight dinner that’s healthy, flavorful, and beautifully simple—this Sheet Pan Lebanese Salmon is it. With bold spices, wholesome ingredients, and minimal cleanup, it’s the kind of recipe you’ll come back to again and again.

Tried this recipe? We’d love to hear how it turned out—drop us a comment below! Don’t forget to Pin this recipe for later and subscribe to our newsletter for more easy, seasonal recipes straight to your inbox.