Preheat the oven to 400º F and cover a baking sheet with parchment or foil.
Place the cauliflower florets into a large mixing bowl and drizzle with olive oil, then season with salt and pepper. Toss to coat, then spread the cauliflower out onto the baking sheet. (Set the mixing bowl aside for the green beans.)
Roast the cauliflower for 30 minutes.In the meantime, place the green beans into the bowl you used for the cauliflower, and drizzle with olive oil. Season with salt and pepper; set aside.
In another large bowl, whisk the apricot glaze, Moroccan spices, and water together until well blended; set aside.
Place the salmon fillets onto a cutting board or plate and blot them with paper towels. Season them with salt and pepper, then place them in the bowl with the spiced apricot glaze. Toss to coat.
When the cauliflower has been roasting for 30 minutes, remove the sheet pan from the oven. With a spatula, carefully move all of the cauliflower to one side of the pan. Transfer the green beans to the other side of the pan, and finally, using tongs, nestle the glazed salmon fillets between the vegetables. Brush any leftover glaze from the bowl over the fillets.
Place in the oven and roast for about 15 minutes, or until the salmon fillets are opaque and reach an internal temperature of 145º F.
Remove the sheet pan from the oven, and garnish the salmon and vegetables with roughly chopped pistachios and fresh parsley.
You can eat the salmon and veggies on their own, or serve with your favorite grain. We especially love this dish with Israeli pearl couscous!