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Keeping it simple with this Sheet Pan Blackened Salmon Bowl with Potatoes and Avocado Goddess Sauce. Baby potatoes roasted alongside blackened salmon and served bowl style with steamed brown rice, feta cheese, and the most deliciously addicting avocado goddess sauce. This is quick, easy, extra colorful, super flavorful, and so delicious. The perfect dinner to serve any night of the week. Or? Incorporate this healthy recipe into your weekly meal prep and enjoy for lunches and dinners throughout the week.

overhead photo of Sheet Pan Blackened Salmon Bowl with Potatoes and Avocado Goddess Sauce

More and more over the last few years of writing HBH and developing new recipes every day, I’ve really learned what I love, and have grown into my own personal style of cooking. In the very, very early days I had so much more time to create these hugely elaborate recipes, that to be honest, no one would ever have the time or patience to make. Thankfully that was only for a very short period, I quickly realized that simple is usually best.

This sheet pan salmon bowl is one of those recipes that makes me so excited. It’s extra flavorful, so easy to make, and yet still SO delicious. My fingers are crossed that you guys will love it as much as I do!

The multiple layers and colors of this dish make it seem as though it would take a lot of effort to create. In reality it’s so simple…the best kind of dinner.

raw potatoes on baking sheet

salmon and potatoes on baking sheet before baking

To start, I like to begin roasting the potatoes. Originally I was thinking I’d use sweet potatoes for this recipe. But after realizing I had zero sweet potatoes on hand (and after having already done the daily grocery shop). I decided to switch gears and use the baby potatoes that I had sitting in my pantry. As it turns out, the potatoes worked out so much better than the sweet potatoes would have. I think both the color and sweetness from the sweet potatoes would have been too overpowering when paired with the heavily seasoned salmon.

Got to love when a swap actually works out better. It doesn’t happen often, but when it does, it makes me very happy. Also, it this just goes to show you that you shouldn’t fear swapping ingredients for what you have on hand. Sometimes it actually works out better!

Ok. Moving along…

Sheet Pan Blackened Salmon Bowl with Potatoes and Avocado Goddess Sauce on baking sheet with spoon

While the potatoes get a head start on cooking, season up the salmon with a good amount of spice. I use a mix of smoky paprika, cumin, plenty of garlic, and a good amount of lemon. I season well, but not overly so.

Once the potatoes begin to get tender, add the salmon to the sheet pan and finish cooking everything together. As the salmon roasts, it turns crisp on the outside, but stays buttery and flaky on the inside. It’s delicious.

The key is to use a good amount of olive oil to keep both the salmon and potatoes from drying out. In addition it adds a nice subtle olive flavor.

close up photo on Sheet Pan Blackened Salmon Bowl with Potatoes and Avocado Goddess Sauce on baking sheet

For the goddess sauce, I simply threw avocado, yogurt, jalapeños, and fresh herbs into a blender and pureed until smooth. It’s the same sauce I use for my lamb meatballs. You guys, if you have not made this sauce yet, the time is now.

It’s truly the best, healthy, but delicious green sauce. You can use it on everything from roasted salmon, to lamb meatballs, or as a spread on sandwiches. Or simply cook up some naan and serve it as a dip. This goddess sauce is great any way you serve it.

To complete each bowl, I added steamed brown rice and feta cheese. Maybe not totally needed, but very, very good.

Pro tip? Buy the frozen brown rice from Trader Joe’s or Whole Foods. It’s a life saver when it comes to throwing together a good bowl recipe. And honestly? It’s just so much easier than making brown rice at home, which takes forever to do. Sometimes store-bought short cuts are the best thing ever.

overhead close up photo of Sheet Pan Blackened Salmon Bowl with Potatoes and Avocado Goddess Sauce in bowl

Aside from this recipe being both easy and delicious, it also triples are a great recipe for meal prep. You can put all the components together in glass meal prep containers (including the avocado sauce), and keep stored in the fridge for 3-4 days.

Works especially well to pack up as a work lunch, or use as an incredibly fast dinner. Yes, yes!

In all seriousness, I love this recipe so much. It’s one of those dinners that I’ll be making time and time again. The colors, the flavors, it’s all soo good. And healthy!

I don’t believe in perfect, but when it comes to recipes, this is as close as it gets.

side angle photo of Sheet Pan Blackened Salmon Bowl with Potatoes and Avocado Goddess Sauce

If you make this blackened salmon bowl, 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 also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Watch the How To Video:

Sheet Pan Blackened Salmon and Potato Bowl with Avocado Goddess Sauce

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Calories Per Serving: 959 kcal

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




  • 1. Preheat oven to 425 degrees F.
    2. On a rimmed baking sheet, toss potatoes with 2 tablespoons olive oil. Season with salt and black pepper. Roast for about 20 minutes, or until tender. 
    3. Place the salmon on a plate and drizzle with honey. Add the paprika, cumin, garlic, lemon juice, crushed red pepper flakes, and a pinch each of salt and pepper. Drizzle with 2 tablespoons olive oil, rubbing the seasonings and oil evenly into each filet. 
    4. Remove potatoes from oven and push them to one side of pan. Put 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. 
    5. Meanwhile, make the goddess sauce. Combine all ingredients in a blender and blend until smooth and creamy, adding water, 1 tablespoon at a time, as needed to thin the sauce.
    6. To serve, spread the goddess sauce onto plates. Add the brown rice, potatoes, salmon, and feta. If desired, squeeze a drop of lemon juice over salmon and serve with fresh basil. Enjoy! 
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  1. 5 stars
    5 stars is not enough!!! This was delicious and easy, and the whole family loved it! The green goddess sauce is brillant- thanks so much for the recipe ❤️

    1. Hi Julie,
      I typically just leave the skin on, but you can totally remove it too! Please let me know if you have any other questions, I hope you love this recipe! xx

    1. Hey Liz,
      Happy Wednesday!👻 I love to hear that this recipe was enjoyed and appreciate you giving it a try and sharing your feedback! xx

  2. 5 stars
    I love a recipe that contains both the main dish and the sides. Everything was perfectly seasoned. The potatoes were crispy on the outside and soft on the inside, and the goddess sauce brought all of the flavors together. (I also felt like a green goddess myself bc I had a lot of the herbs in the garden) Definitely keeping this meal in rotation!

    1. Hi Leah,
      Perfect!! I love to hear that this recipe was a hit and appreciate you giving it a try! xxTieghan

  3. 5 stars
    As with the commenters, the green goddess sauce is what makes this dinner! It’s soooo good.

    I opted just for the rice instead of the potatoes, and used tilapia instead of salmon because that’s all I had on hand. My son who is normally a semi-picky eater was putting the green goddess sauce on everything lol.

    Another recipe I’ll be adding to my recipe box!

    1. Hi Tamera,
      Thanks so much for giving this recipe a try and sharing your feedback! Love to hear that it was enjoyed!! xTieghan

    1. Hey Morgan,
      Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it!! Have the best day:) xx

  4. 5 stars
    This was INCREDIBLE! The best meal I’ve made in the past year, for sure, and so quick and easy. The flavors of the green goddess sauce combined with the sweet, spicy tanginess of the salmon marinade is out-of-this-world delicious.

    To cut down on carbs, we left out the rice and served it with a side arugula salad with olive oil, lemon, sea salt, and pepper.

    To make this dish dairy-free, we left out the feta and also omitted the yogurt in the goddess sauce – it was so delicious and creamy with the avocado, it didn’t even need it! Add 2-3 tbsp of water, and it was the perfect consistency. We also included about 1/3 of the jalapeño seeds in to give the sauce a little kick.

    I can’t say enough how spectacular this dish was! It will definitely be a part of our regular meal rotation moving forward. Thank you, Tieghan!

    1. Hey Millie,
      Fantastic!! Love hearing that this recipe was a hit, thanks for making it:) Thanks for sharing what worked well for you. Have the best day! xxT

  5. 5 stars
    Salmon was so good. I cooked it for 5 minutes more. Don’t think I’d make the rice as the roasted potatoes and goddess sauce paired well with a salad. Definitely will make this again. Thank you!

    1. Hi Kristen,
      I would thaw the salmon first. Please let me know if you give the recipe a try, I hope you love it! xTieghan