One Pan Moroccan-Spiced Salmon Salad

Recipe posted in: Lunch/Dinner
One Pan Moroccan-Spiced Salmon Salad

Let your one pan meal sing with Moroccan-Spiced Salmon Salad.

This flavor-bursting seafood dish is not just an amazing and healthy dinner, it’s a powerful and delicious lunch option, too. Pushing your diet to the edge with a fun, new spice combination that features cumin, ginger, cinnamon, coriander and more, Moroccan-Spiced Salmon Salad provides a body-boosting balance of protein, healthy fats and vegetables you need to get through the day. Total satisfaction that actually lasts—and all under 300 calories.  And because it’s a one-pan meal, clean up is done in a snap.

Healthy bonus: The omega-3s from salmon can help strengthen your immune system and fight off inflammation.

If you enjoyed that tasty recipe, try some of these other healthy salmon recipes:

Phase: Weight Loss Phase, Weight Maintenance Phase

Servings: 2

Nutrition Information

  • 1 Healthy Fat
  • 1 Protein
  • 1.5 Vegetables


  • 6 oz. Atlantic salmon filet, wild
  • 5 tsp. extra virgin olive oil
  • Moroccan spice blend (1/8 tsp. each of cumin, ginger, cinnamon, coriander, cayenne, ground cloves, turmeric and allspice)
  • ½ cup cucumbers, sliced (or about 6 slices)
  • ½ cup grape tomatoes, sliced (or about 12 small tomatoes)
  • 2 Tbsp. onions
  • 2 cups lettuce, mixed greens
  • 4 walnut halves
  • 2 tsp. balsamic vinegar


  1. Preheat the oven to 350° F. Brush salmon front and back with a teaspoon of olive oil (half of a teaspoon per three ounces of salmon filet). Combine your spices, mix and brush salmon lightly with spice blend. You can store any excess spices in an airtight container for future use or cook additional salmon filets if desired.
  2. Place salmon on a baking sheet or glass baking dish and cook for about 20 minutes or until salmon is cooked through.
  3. While salmon is cooking, gather remaining ingredients and slice cucumbers, tomatoes and onions.
  4. Place one cup of lettuce, a quarter of a cup of sliced cucumber (or about three slices), a quarter of a cup of sliced grape tomatoes (or about six small tomatoes), one tablespoon of sliced onion and two walnut halves in each salad bowl. Toss with two teaspoons of extra virgin olive oil and one teaspoon of balsamic vinegar.
  5. Remove salmon from oven, place on top of salad bowl and enjoy!