Sheet Pan Blackened Salmon Bowl with Potatoes and Avocado Goddess Sauce.
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.
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.
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…
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.
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.
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.
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
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 dish is quick, easy, extra colorful, super flavorful, and so delicious.
- 1 pound baby potatoes, halved if large
- 1/4 cup extra virgin olive oil
- kosher salt and black pepper
- 4 salmon fillets (5-6 ounce)
- 1 tablespoon honey
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 4 cloves garlic, minced or grated
- juice of 1-2 lemons, to your liking
- 1 pinch crushed red pepper flakes
- 2-3 cups cooked brown rice
- 8 ounces feta cheese, cubed or crumbled
AVOCADO GODDESS SAUCE
- 1 avocado, halved
- 1/4 cup plain greek yogurt
- 1 cup fresh cilantro
- 1/2 cup fresh basil, plus more for serving
- 1 jalapeño, halved and seeded
- juice from 1 lemon, plus more for serving
- 1 teaspoon cumin
- kosher salt
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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