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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.

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  • 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
    I loved this recipe! Great flavors! I left out potatoes since they’re not needed with the brown rice! Also used sweet paprika instead of smoked since I’m not a big fan of smoke flavor. The avocado sauce is fantastic!

  2. 5 stars
    I made this for Sunday dinner and sadly didn’t have any leftovers for Monday lunch. ? As with all first time recipes, I had a couple of oops moments but even with my home chef hat set askew, it was a delicious meal that I will add to my regular menu. Test your potatoes before cooking the salmon as some of the larger ones may not be tender and for my oven 10 mins was way too long to cook the fish. I recommend making this!!!

  3. 5 stars
    I just made this recipe! I saw your video on Instagram and it looked so simple and fun for a weeknight dinner. Subbed roasted broccoli instead of the feta and brown rice and it worked perfectly. I added slightly more Greek yogurt to the sauce as I like it creamy. Seriously delicious, thank you!

  4. 5 stars
    Oh, was this delicious! The only change I made was to just use 1 lemon for the entire recipe: half on the salmon and half in the green sauce. We LOVED it…can’t wait for the leftovers!

  5. 5 stars
    I am eating this for dinner right now as I type this! The salmon is absolutely delicious! My husband was caught sneaking bits off the tray whilst I was trying to serve it up because he was so impatient.

    I’ve never tried any of the goddess sauce recipes on the blog before but have always wanted to, this one is really interesting! It was not what I expected at all, but it pairs so so so well with the salmon (fresh and light and zingy!). My jalapeno must have been a dud because it was not spicy at all, so I may add some crushed pepper flakes to the leftovers because I think some heat would make it even better.

    The recipe makes quite a bit of the sauce, so I have more than enough for the remaining salmon I haven’t cooked yet, and I’m going to try the rest on some roasted sweet potato and cauliflower grain bowls!

  6. 5 stars
    This salmon is simple to make and is SO good! Had it with the mushroom dumplings (another great HBH recipe). Love all your recipes!!

  7. 5 stars
    This recipe was really easy to follow and extremely tasty! I made it for my boyfriend who said it was “top 5” and “could have been served at a restaurant.” I’m definitely adding this to my go-to fish recipes. The green goddess sauce was a game-changer.

  8. 5 stars
    Lovely meal! I made it for two people. I roasted two filets with half the spices for that part of the recipe and kept other parts as-is. Totally gobbled up that sauce!

  9. 5 stars
    I made this for dinner last night and I officially have a new favorite way to prepare salmon! The goddess sauce makes it!!

  10. My salmon paled in comparison to yours. Literally! How do you get that nice dark caramelization? It tasted good but my sauce was really runny and the salmon didn’t pick up much color. Would it work to sear it on the stove before transferring to the oven?

    1. Hey Sarah, what variety of salmon are you suing? How thick is it? For best color, use wild caught salmon and use a thicker cuts.

      For the sauce, it should not be runny. Did you add extra liquid or anything different? Please let me know if you have any other questions. I hope can help! Thank you! xTieghan

  11. 5 stars
    Oh my gosh this is SO spectacular. I’ll be honest, my husband and I say there is a difference between simple and “Tieghan simple”… but this one actually is simple. In the best way possible of course! Thank you!