Moroccan Sheet Pan Salmon


Serves: 4


  • 4 PrimeWaters® Atlantic salmon (5oz each)
  • 4 bulb onions, cut in half
  • 2 small sweet potatoes, peeled and sliced into ½ inch rounds
  • 2 tbsp olive oil, divided
  • 5 tsp harissa
  • A few sprigs of mint
  • 4 tbsp pomegranate seeds
  • 4 orange wedges
  • Diamond Crystal® Kosher salt and pepper to taste


  • Season the salmon portions with a pinch of salt and pepper. Then, spoon 1 tsp harissa over each portion. Set aside the remaining harissa. 
  • In a large bowl, combine the halved bulb onions and sliced sweet potatoes with 1 tbsp olive oil, a nice pinch of salt, ground black pepper and the reserved 1 tsp of harissa. Toss to combine. 
  • Line a large, rimmed baking tray with foil or use a nonstick large, rimmed baking tray. Brush 1 tbsp olive oil over the bottom of the tray. 
  • Arrange the sweet potatoes and bulb onions on the tray. Place in 400 degree oven for 7-10 minutes or until the vegetables start to get tender.
  • Remove pan from oven. Move vegetables to one side of tray and place salmon portions on other side of tray, skin side down. 
  • Place back in oven and cook for an additional 10-15 minutes or until vegetables are slightly charred and tender and salmon is cooked through, to an internal temp of 145°F. 


  • Place sheet pan in center of table and let each person serve themselves some vegetables and a portion of salmon. 
  • Garnish each plate with a wedge of orange, pomegranate seeds and mint. 

Additional Enhancements:

  • Crushed pistachios  
  • Couscous 
  • More harissa  
  • Chermoula (Moroccan green sauce)