Shawarma Spiced Sheet Pan Salmon
Updated: Nov 22
Enjoy the taste of shawarma at home with this recipe for Shawarma Spiced Sheet Pan Salmon. While shawarma is traditionally made with lamb, chicken, or beef, which slowly turns and roasts for hours. We’ve put a simpler spin on a classic street food dish, using flavorful spices like cumin, cardamom, cinnamon, and paprika, served atop roasted cauliflower and fresh vegetables, and tahini. Serve this one-pan meal with a side of pickled vegetables, hummus, and pita for a street food inspired supper.
This recipe was featured in the November issue of the San Diego Jewish Journal. A local publication that I've recently started writing for. Check out the issue and past issues to get a feel for my modern twists on Jewish classics!
Want more Jewish inspired recipes? Check out my collection here
Author: Micah Siva for San Diego Jewish Journal
Sheet Pan Salmon
¼ tsp cinnamon
¼ tsp cardamom
½ tsp turmeric
½ tsp ginger, ground
½ tsp garlic powder
1 tsp coriander
1 tbsp paprika
2 tbsp cumin
Pinch cayenne pepper
Sea salt and pepper, to taste
1 ½ tbsp olive oil
1 medium head cauliflower, cut into florets
1 red onion, sliced
1lb (454g) salmon
¼ cup pomegranate seeds
¼ English cucumber, with peel, chopped
1 medium tomato, chopped
2 tbsp fresh parsley, chopped
2 tbsp tahini
1 lemon, cut into wedges
Preheat the oven to 425F. Line a baking tray with foil.
In a small bowl, combine the spices, and olive oil into a paste. Divide in two halves.
Toss half of the spice paste cauliflower florets and red onion. Transfer to the baking tray, and roast for 20 minutes.
Remove the tray from the oven. Push the vegetables to one side and add the salmon. Spread the remaining spice paste overtop the salmon. Bake for an additional 8-12 minutes, or until the fish is fully cooked and flakes easily.
Top the salmon, cauliflower and red onion with pomegranate, chopped cucumber, tomato and parsley, a drizzle of tahini, and lemon wedges.