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Bringing you all the color with this easy Sheet Pan Salmon with Citrus Avocado Salsa and Potatoes. Baby potatoes roasted alongside herby, citrus roasted salmon. Topped with a fresh citrus avocado salsa and sesame tossed arugula. 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 Salmon with Citrus Avocado Salsa and Potatoes

This is pretty cheesy, but even just looking at this colorful sheet pan salmon has me excited…and somehow instantly brightens my mood as well. It’s full of healthy ingredients, is beyond vibrant, so delicious, and yet somehow it’s still warm and cozy too. It’s basically everything, and I’m very excited to share this easy recipe with you all.

It’s funny, I LOVE my rich and cozy and super hearty fall/early winter recipes so much. I look forward to them every single year, but currently? I love these healthier January recipes more. I find it crazy how easily I can adapt and be excited about the season we are in (I’m not so easily adaptable in other areas!) I can’t say that I’m ready for spring, but just greatly enjoying this healthy winter food. It’s always a challenge come January to create recipes that I find both comforting and healthy, but (for the most part) I’m really enjoying the change of pace.

Which brings me to this salmon, another recipe I made a couple of weeks ago and have been dying to share. It’s a new staple recipe for winter. You know, one of those dinners that I’ll be making time and time again. The colors, the flavors, it’s all soo good…and so healthy!

shallots and citrus on cutting board with herbs

Here is how to make the best sheet pan salmon.

As you can probably guess, this is a one and done kind of recipe.

The potatoes are the first step since they take the longest to cook. Toss them into the oven to begin roasting. While the potatoes are roasting, season the salmon. I went with very fresh, Cuban inspired flavors. So, plenty of fresh oregano, wintry citrus (both orange and lemon), and shallots, which I think are very key. The combination of zesty citrus and tangy shallots are way too good. Kind of savory, but a little sweet, which is my favorite flavor profile.

Once the potatoes have been roasting for a bit and are beginning to soften, add the salmon to that very same sheet pan along with a few thin slices of fresh orange. The orange slices will lightly char as the salmon cooks, releasing their juice and infusing flavor into everything on the pan.

side angled photo of Sheet Pan Salmon with potatoes before roasting

The citrus avocado salsa…

Yes, you do need this too!

It’s no secret that I love salsa, sauces, spreads…basically all “saucy” things that add an additional layer of flavor. This avocado salsa? Hands down one of the better salsas I’ve made. It’s a mix of all of my favorite things, including avocado, fresh wintry citrus, herbs, and flaky sea salt. I kept it pretty simple since I wanted to highlight the tart citrus, fresh cilantro, and fresh parsley.

Spoon the salsa over top of the salmon. Once the herbs hit the warm fish everything immediately smells insanely delicious. Finish it all off with flaky sea salt and your dinner is complete. Just one sheet pan, plus one bowl for the salsa…pretty, easy right?

OH! But wait, I did forget the arugula, which is not needed but adds a really nice peppery bite. And I tossed in toasted sesame seeds too for a little nuttiness. Delicious.

This all feels very Cuban inspired. Everything from the colors to the herbs, to all the citrus, feels Cuban and has me instantly dreaming of our next warm, beachy vacation.

overhead close up photo of Sheet Pan Salmon with Citrus Avocado Salsa and Potatoes

Meal Prepping?

Aside from this recipe being both easy and delicious, it also triples as a great recipe for meal prep. You can put all the components together in glass meal prep containers (not including the avocado salsa), and keep stored in the fridge for 3-4 days. For the salsa, I’d recommend making that the day of, as the avocado can get a little brown as it sits.

This would be a great meal to pack up as a work lunch or use as an incredibly fast dinner.

So with that, how about sheet pan salmon tonight and leftovers for lunch tomorrow? You could even add some steamed rice to make it a touch heartier. Or go lighter with additional arugula and turn this into a salad. Any way you serve this up you can’t go wrong.

overhead photo of Sheet Pan Salmon with Citrus Avocado Salsa and Potatoes

If you make this sheet pan salmon, 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 Salmon with Citrus Avocado Salsa and Potatoes

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Calories Per Serving: 494 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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Ingredients

CITRUS AVOCADO SALSA

US Customary - Metric

Instructions

  • 1. Preheat oven to 425 degrees F. On a rimmed baking sheet, toss the potatoes with 2 tablespoons olive oil. Season with salt and black pepper. Roast for 20 minutes, or until tender. 
    2. Place the salmon on a plate and rub with the oregano, paprika, orange zest, lemon zest, crushed red pepper flakes, and a pinch each of salt and pepper. Drizzle with 2 tablespoons olive oil, rubbing the seasonings evenly into each filet. 
    3. Remove the potatoes from the oven and push them to one side of the pan. Put the salmon on the other side. Arrange the shallots and orange slices around the salmon. Drizzle over 1 tablespoon olive oil. Return the pan to oven and roast for 10 to 20 minutes more, until the salmon reaches desired doneness.
    4. Meanwhile, make the salsa. Combine all ingredients in a bowl and toss to combine.
    5. Toss the arugula with the remaining 1 tablespoon olive oil, the sesame seeds, and a pinch of salt.
    6. To serve, divide the salmon and potatoes between plates. Spoon the salsa over the salmon. Add a handful of arugula to each plate. Eat and enjoy!
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Comments

  1. 5 stars
    This is one of my go-to salmon recipes! My husband loves when I make him this dish! It’s definitely a keeper!! Thanks for sharing it!

    Reply

    1. Hey Tammy,
      Thanks a lot for giving this recipe a try, I am glad to hear that it was enjoyed. Have the best weekend!! xTieghan

      Reply

  5. 5 stars
    I made this for dinner last night and it was absolutely THE BEST salmon dish I have made at home! Something about the avocado salsa and having a bite of it with a bite of the salmon at the same time makes the salmon just melt away in your mouth! Thanks so much for the recipe !! As always, your recipes never disappoint! Hubby agreed it’s a keeper and we plan to make it for relatives soon.

    Reply

    1. Hey there,
      Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! xxTieghan

      Reply

  6. 5 stars
    This is amazing! so many fabulous flavors coming together to perfection. Definately restaurant quality and gorgeous presentation!

    Reply

  7. 5 stars
    Do as the recipe suggests especially with the arugula mix on top…I added some grated Parmesan to the arugula mix and it was super yummy. I think I would put a little of the lemon and orange juice on the salmon as well and use a little less of the zest. I’m making at least 2 recipes a week and love the variety and layers of flavour. So yum.

    Reply

    1. Hi Christina,
      I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT

      Reply

  8. 5 stars
    I’ve made about 40 or so of your recipes, and this is probably my favorite. It is also the recipe I have made most. The arugula and avovado are the icing on the cake, so to speak. I do prefer it without the sesame seeds, more due to texture preferences than to flavor.

    Reply

  9. 1 star
    I didn’t understand the need for the sesame/arugula topping. Also, were the citrus slices meant to flavor the salmon? There was a lot of prep for little payoff in flavor, in my book. I’ve loved the other recipes I’ve tried. I’ll keep trying them

    Reply

  10. 5 stars
    Another winner and another restaurant quality dinner for the family! Thank you for all of your delicious recipes! Can’t wait to try another one!

    Reply

    1. Hey Sharon,
      Wonderful! Thanks a lot for making this recipe, I am so glad to hear that it was enjoyed! xxTieghan

      Reply

  11. 5 stars
    This recipe has been in our family meal rotation for over a year now, and it’s a favorite for busy nights. I love that I can get a flavorful, healthy meal on the table without spending much time in the kitchen chopping/stirring/doing dishes- and even my toddler enjoys the flavor profile!

    I do use a little less olive oil now (although it was good with the suggested amount too, I just wanted to save a few calories) but otherwise follow it almost exactly. Simple, fresh, fast, and so dang good!

    Reply

    1. Hey Meg,
      Happy Sunday!! Thanks a lot for giving this recipe a go, I am thrilled that it was enjoyed! xxTieghan

      Reply

  12. 5 stars
    Have made this several times Love the citrus flavor that combined with all the seasoning. And top top it off with the salsa Absolutely delicious

    Reply

    1. Hey Marie,
      Fantastic! I am so glad you enjoyed this recipe, thanks so much for making it! Happy Friday:) xTieghan

      Reply

  13. 5 stars
    I made this tonight and it was delicious. Light and citrusy. I used sweet potatoes instead of baby potatoes and it was perfect. Came together in less than an hour.
    Another great recipe.

    Reply

    1. Hey Robin,
      Thanks so much for making this recipe, I am so delighted that it was enjoyed! Have a great week:) xTieghan

      Reply

    1. Hey Riv,
      I am so glad this recipe was a winner, thanks a bunch for giving it a try! xxTieghan

      Reply

  15. 5 stars
    Bright, peppery, and comforting thanks to the combo of citrus, arugula, and roasted potato. Would peel the orange slices before roasting next time.

    Reply