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.

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)

Description

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.

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 1/2 tsp ground cumin, divided
1 1/2 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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Instructions

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

Notes

Storage: Keep leftovers in an airtight container in the fridge for up to 2 days.

Reheat: Warm gently in the oven at 300°F. Not freezer friendly.

Prep Time: 10 mins
Cook Time: 30 mins
Category: Dinner
Method: Sheet Pan Recipe
Cuisine: Middle Eastern

Nutrition

Serving Size: 1 serving
Calories: 744
Sugar: 12.5 g
Sodium: 675 mg
Fat: 30.2 g
Carbohydrates: 30 g
Protein: 93.8 g
Cholesterol: 202 mg