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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.
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
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.
Ingredients
- 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
- fresh dill, for serving
Instructions
- 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!
Two Meals for Two People!
We made this on a Sunday night, with enough leftover for Monday Lunch or dinner! So each to make. I gave him the sauce part and I prepared the rest! The colors on the plate are soo good to look at and everything was gone in minutes! This is our third recipe from the blog or book and we LOVE it. Follow the steps, you won’t be disappointed!
Thank you so much Hooriya! I am so glad you loved this! xTieghan
So delicious! My husband says it is his favorite salmon dish ever!
Wow that is so amazing! Thank you so much Sara! xTieghan
I can’t wait to try this! I really don’t like cilantro and it seems like a big part of the sauce. What do you suggest I use instead?
Thanks!
hi there! Use basil! That will be so good! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This was a nice dish. I added cauliflower in addition to the vegetables. Definitely didn’t need any rice or grain with the starchy potatoes! We have salmon all of the time, and this definitely kicked it up a notch!
I am so happy this turned out amazing for you, Lauren! Thank you! xTieghan
This might be one of the favorite things I have ever made and eaten! I wanted a green vegetable with it so I roasted broccolini along with everything else to add to the bowl and it was DELICIOUS – the broccolini became nicely charred which was awesome. I made it for a friend’s birthday dinner and everyone ate in silence marveling over how good it was. I bought the cookbook and want to make absolutely everything in it!
Wow I am so happy to hear that Cat! Thank you so much for giving this recipe a go! xTieghan
Delicious! Made without the brown rice and made a chunkier green goddess sauce (which tasted great on toast the next day for breakfast)
I am so glad you enjoyed this recipe, Rachel! Thank you so much! xTieghan
This looks awesome! I’m looking forward to making this. However, I was hoping to make it for a family member who is dairy free… what is your best suggestion to make the goddess sauce dairy free and still delicious?
Hey Sarah! I recommend using coconut yogurt in the goddess sauce. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I almost never cook fish at home, but this looked sooo good, so I tried it tonight. I do believe this is the first time I’ve ever cooked salmon really well. All thumbs up from the family. Thank you for yet another fabulous and creative recipe! 🙂
I am really glad this turned out so well for you, Dafna! Thank you so much for making it!
Made this tonight. My goddess dressing didn’t look as nice as yours ( I used a Vitamix) but other than that, this dish was really yummy! I didn’t want to deal with cooking brown rice so I subbed it out for red quinoa. This will go into my wheelhouse of yummy dishes. Thank you!
I am so glad you loved this recipe, Sasheen! Thank you so much!
Another winner!! Delicious and came together really quickly.
That is so amazing to hear! Thank you so much Kara!
I made this for lunch for the family and it was great everyone ate it up! Thank you. We are dairy-free so I put 1/4C cashews and water in the blender first and made a cashew “cream” in place of the yogurt and then added the rest of the sauce ingredients. It was delicious. I also only added a couple squeezes of lemon juice instead of two lemons. We will be making it again! TY!
Hi Tammy! I am so glad you loved this recipe and it turned out amazing for you!
I made the blackened salmon, potatoes, rice, and avocado sauce Last week. It’s a keeper! Hubby loved it. We had the avocado sauce the next evening with grilled halibut on whole grain rolls. Yumm
I am so glad you loved this! Thank you Laurie!
I love your recipes, and this one was no different, but I did wonder about something. The spice rub was pretty much rinsed off the chicken with all the lemon juice. I’ve reread the instructions and as far as i can see, I did it properly, but there was just too much lemon juice. Is that the idea?
Hi! My rub for the salmon is meant to be saucy, but if you prefer you can reduce the lemon to just one. This will give you more of a dry rubbed salmon. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
I never would have thought to use rice & potatoes together for a dinner but wow! This salmon bowl was great. Great flavors. I accidentally got salmon (yes i got frozen) with the skin on i put skin side down, & the skin got so crispy. I ate it! ….I don’t know if I was supposed to but it was good. kinda like the crispy skin on baked chicken. And i forgot to save some basil for presentation, cause i threw all that in the goddess sauce. So i will make this all again, everything works great together. Is that fresh dill you also added to top of plating photos? Cause that looks good, i’ll add that too next time.
Great dish Thank you.
I am so glad this turned out so well for you, Karen! Thank you so much!
Really delicious – cooked this tonight for the first time, and it was so easy! By an hours time, I was eating. The green goddess is especially yummy! Instead of rice/feta, i made a side of brussel sprouts and it was perfect.
I am so happy you loved this recipe, Madison! Thank you for trying it!