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Bringing you all the color today with this Sheet Pan Chipotle Salmon with Cilantro Lime Special Sauce. Sweet potatoes roasted alongside smoky chipotle salmon and served fajita bowl style with quinoa, onions, bell peppers, and a spicy cilantro-lime “special sauce”. This bowl is quick, easy, extra colorful, flavorful, and so delicious. The perfect easy sheet pan dinner to serve any night of the week. Incorporate this healthy recipe into your weekly meal prep and enjoy for lunches and dinners throughout the week.

overhead photo Sheet Pan Chipotle Salmon with Cilantro Lime Special Sauce

It’s Saturday afternoon, but by the time this post is live, I will be in LA for one last meeting, then heading home. It’s been a crazy couple of travel days and I’m dreaming of my own bed and a homemade meal. I LOVE getting to meet you all and this trip has been so much fun, plus a much-needed break from all the cooking. But you all know me, I’m such a homebody and a week away is plenty for me.

And of course, I’m looking forward to getting back to cooking. Everyone always asks if I get sick of being in the kitchen, the answer is yes, but I don’t need long breaks away. Which brings me right back to this salmon recipe. I’m hoping to make it again as soon as I return home to share with you guys on Instagram. The one thing discovered this week while meeting you all? You guys LOVE when I walk you through recipes step by step on Instagram stories.

YESSS. These stories are a lot of work to create, but it excites me so much that you all love them. So expect more!

prep photo of raw salmon

Here is how to make this sheet pan chipotle salmon.

If you’re serving the salmon bowl with the addition of quinoa or rice, start there. I love quinoa with this recipe, but use whatever grain you prefer. Really anything goes, quinoa, brown rice, farro, whatever you love most!

Now, the sheet pan. Clearly I’ve been loving sheet pan recipes a lot this year. They’re easy and I can really pile on the ingredients. Find a nice sheet pan…I love these pans.

Start with the sweet potatoes, the onions, and peppers. Season them simply with olive oil, salt, and pepper. Then toss on a whole jalapeño pepper. This will roast alongside everything else, but will be used in the special sauce. Ok, get everything into the oven to start roasting.

overhead photo of Sheet Pan Chipotle Salmon with sweet potatoes and bell peppers

Next, the salmon. I’ve seasoned up the salmon with my favorite combo of spices, chipotle chili powder, smoky paprika, and garlic. Just three spices, but that’s all you really need. Add the salmon to the sheet pan about halfway through cooking.

Since the salmon only needs a few minutes of cooking time, start work on the other ingredients needed for your bowls. I love piling these bowls high with fresh greens, avocado, lightly crushed tortilla chips, and feta cheese (cheddar cheese would be great too).

overhead photo of Cilantro Lime Special Sauce

Now, let’s talk about that sauce…

You can never have enough sauce, you know? Naturally, I had to include something fun with this recipe. Enter the spicy, slightly sweet, roasted jalapeño “special sauce”.

The sauce is simply a mix of plain Greek yogurt, roasted jalapeño, lots of lime, a touch of honey, and fresh cilantro. Blend everything together until smooth. You now have your special sauce…but the healthier kind.

overhead close up photo of Sheet Pan Chipotle Salmon with Cilantro Lime Special Sauce |

Let’s put it all together.

At this point, everything should be ready.

Layer the greens, the grains, and then add the vegetables and salmon. Finish with your favorite toppings, as I said, I love avocado, tortilla chips, and feta cheese. Finish with a generous drizzle of the spicy, sweet special sauce.

And done. Such a pretty colorful plate/bowl of food, right?

This recipe has got to be one of my most made, but never posted recipes. I make a version of this probably every other week. It’s a feel-good kind of food, yet healthy, easy, and SO delicious!

side angled close up photo sheet pan Salmon with Cilantro Lime Special Sauce

With spring arriving soon, I figured it was time I share this recipe. It’s a little lighter and perfect for these slightly warmer days, yet still colder nights.

It’s also great if you’re just looking for a way to change up your normal salmon dinner. This is a fun, slightly Mexican inspired, meal. Anyone who enjoys salmon will love it. And for those non-fishy eaters – try swapping in some grilled chicken!

Added bonus? You can easily incorporate this dish into your Sunday or Monday meal prep…directions included with the recipe!

overhead photo Sheet Pan Chipotle Salmon with Cilantro Lime Special Sauce with fork in bowl

If you make this sheet pan chipotle salmon bowl with sweet potatoes and cilantro lime special sauce, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Sheet Pan Chipotle Salmon with Cilantro Lime Special Sauce

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Calories Per Serving: 444 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 2 small sweet potatoes, cut into 1/4 inch rounds
  • 1 yellow onion, sliced
  • 1 red or orange bell pepper, sliced
  • 6 tablespoons extra virgin olive oil
  • kosher salt and black pepper for seasoning
  • 4 salmon fillets (5-6 ounces)
  • 2 teaspoons chipotle chili powder
  • 2 teaspoons smoked paprika
  • 2-4 cloves garlic, minced or grated, to your taste
  • the zest + juice from 1 lime
  • 2-3 cups kale, spinach or arugula, roughly torn
  • 2-3 cups cooked quinoa or brown rice
  • avocado, tortilla chips, feta cheese, for serving

Roasted Jalapeño Special Sauce

  • 1 jalapeño, seeded if desired
  • 1/2 cup plain greek yogurt, olive oil mayo, or sour cream
  • juice of 1-2 limes, to your taste
  • 2 teaspoons honey
  • 1 cup cilantro, roughly chopped
  • 1 pinch kosher salt


  • 1. Preheat oven to 425 degrees F. On a rimmed baking sheet, toss the potatoes, onions, bell pepper, and jalapeño pepper with 3 tablespoons olive oil. Season with salt and pepper. Roast for about 20 minutes, or until tender. 
    2. Place the salmon on a plate and rub with chipotle chili powder, paprika, garlic, and a pinch each of salt and pepper. Drizzle with 2 tablespoons olive oil, rubbing the seasonings and oil evenly into each filet. 
    3. Remove the potatoes from oven and push them to one side of pan. Put the salmon on the other side. Return pan to oven and roast for 10 to 20 minutes more, until salmon reaches desired doneness and potatoes are soft. Remove from oven and zest the limes over the salmon.
    4. To make the special sauce. De-seed the jalapeño, if desired. To a blender, add the yogurt, roasted jalapeño, juice of 2 limes, honey, and cilantro. Blend until smooth. Season with salt.
    5. To serve, toss the greens with 1 tablespoon oil, a squeeze of lime, and a pinch of salt. Divide the quinoa or brown rice between bowls. Top with salmon, potatoes, onions, peppers, kale, and avocado. Add additional toppings as desired. Serve drizzled with the special sauce.

To Meal Prep

  • 1. Prepare as directed above through step 4. 
    2. Divide the quinoa among 4-6 storage containers and arrange the salmon, sweet potatoes, onions, peppers, and kale on top. Add desired toppings, but leave off the avocado and chips. Store the special sauce, avocado, and chips separately and add just before serving. 
    3. Alternately, you can store the salmon, quinoa, and veggies in separate containers and assemble when ready. Food will keep in the fridge for up to 4-5 days. 
    4. Before serving, warm each bowl, if desired, and top with special sauce and avocado.

overhead horizontal photo of Sheet Pan Chipotle Salmon with Cilantro Lime Special Sauce |

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  1. 5 stars
    Made it at the request of my daughter. NO LEFTOVERS! Read through the instructions a couple of times prior to preparation. I did not make the connection regarding the jalapeno roasting to add to the sauce, so it was in the veggies but, hey, it still schmacked!

  2. 5 stars
    Pretty sure I’ve already left a 5-star review on this one last year, BUT just wanted to come back and mention that I made the special sauce with full-fat coconut milk from the can this time as I’m trying to avoid dairy and it was every bit as good! The consistency was a bit thinner which was still fine, but I put the leftovers in the fridge to use on some flank steak today and it thickened right up. Just sharing because I wasn’t sure how it would work if I didn’t make it with Greek yogurt as I always have in the past and thought maybe someone else might be able to use this sub as well.

    1. Lol thank you so much Bethany for commenting again!!! I am so glad this recipe was enjoyed, thanks for making it! xTieghan

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