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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.
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!
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.
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).
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.
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!
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!
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
Servings: 6
Calories Per Serving: 806 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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
Instructions
- 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.
Question: The recipe says it makes 6 servings, but specifies 4 salmon filets. Is it really 4 servings, or do we split the 4 filets between 6 plates? I’m carefully counting calories, so I need to know for sure what number of servings the calorie count is based on – 4 or 6. Thanks! The recipe looks amazing!
Hey Nona,
This makes 6 servings. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
I absolutely adore this recipe. It has three of my favorite things… Salmon quinoa kale and avocado! My family loves it as well. I always feel good serving it because I know they are getting such a wonderful combination of nutritious things! Did want to ask one question… in the picture it looks like your kale has been sauteed a little bit. Are usually just use baby kale with olive oil and lime juice as instructed but just wanted to check and see if you sautéed yours first. Thanks for another favorite family!
I absolutely adore this recipe. It has three of my favorite things… Salmon quinoa kale and avocado! My family loves it as well. I always feel good serving it because I know you’re getting such a wonderful combination of nutritious things! Did want to ask one question… in the picture it looks like your kale has been starting a little bit. Are usually just use baby kale with olive oil and lime juice as instructed but just wanted to check and see if you sautéed yours first. Thanks for another favorite family!
Hey Anderson,
I am so glad you family has been enjoying the recipe! I don’t sautés the kale, but I do toss and massage it with a bit of olive oil. Hope this helps:) xTieghan
Super easy to make, just the right amount of spice, and so filling. A small bowl is enough, and the recipe is full of healthy protein. Definitely a keeper!
Thank you so much Katherine!! I am so happy this recipe turned out so well for you! xTieghan
Do you remove the skin of the salmon before cooking?
Hey Lucy,
I like to leave my skin on the salmon. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This salmon sheet pan was Outstanding!!!! I felt like I was eating dinner at a fancy restaurant. In these time that made dinner extra special.
Aw that is the best to hear! I am really happy this turned out so well for you, Morgan! Thank you! xTieghan
This was the second recipe I made from HBH this summer and this one was met with the following comment from my husband:
“When did you learn how to cook things that taste…well, that have taste?!”
Thanks for making me a dinnertime hero!
Haha wow! Well, I am glad you are both enjoying my recipes, Kate!! Thank you so much! xTieghan
This recipe was a huge hit with my family! Made it with both chicken and salmon. I was told this one is a keeper for sure! Thank you for another amazing addition to my dinner rotations!
Amazing! I am really glad this recipe turned out so well for you, Kristin! xTieghan
Made this last night and got rave reviews from my boyfriend and his brother!! Will DEFINITELY be making again….thank you for all your wonderful recipe ideas!!
Thank you so much Caitlin! xTieghan
Me and my family loved this recipe! Easy to make. Only thing was the sauce was a bit thin but still yummy on the salmon!
Thank you so much Jessica! xTieghan
Hi – this looks amazing! Do you have any ideas for a jalapeno substitution that still adds spice? Trying to avoid going to the grocery for one item.
Hi Kim,
You could use some red pepper flakes. I hope you love the recipe, please let me know if you have any other questions! xTieghan
So good! Really enjoyed. We unfortunately don’t have a blender so I didn’t make the sauce but we had some chipotle sauce left over from another recipe. Can’t have enough chipotle taste! Anyway, SO GOOD. The salmon was delicious! So easy to make and crowd favorite!
I am so happy to hear that!! Thank you so much for trying this recipe, Lex!! xTieghan
Another Half Baked Harvest recipe for the books. These recipes never disappoint. So delicious, best baked salmon I have ever had and cooked myself. Thank you!
I am so glad this turned out so well for you Meghan! Thank you for trying it! xTieghan
Made this last night but with couscous instead of quinoa. Was absolutely delicious, couldn’t fault it. Will definitely make it again. Another amazing HBH recipe!
Thank you so much Charlotte!! I am really glad this one turned out so well for you! xTieghan
So excited to try! Looks amazing! Any recommendation for a dairy/egg-free alternative to the Greek yogurt, olive oil mayo, or sour cream? I’m allergic!
Hi Julia! Have you ever tried a vegan version of those items? I am just thinking that may work best! Please let me know if you have any other questions! xTieghan