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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.
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!
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.
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.
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.
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
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.
Ingredients
- 1 pound baby potatoes, halved
- 5 tablespoons extra virgin olive oil
- kosher salt and black pepper
- 4 (5-6 ounce) salmon fillets
- 1 tablespoon chopped fresh oregano
- 1 teaspoon smoked paprika
- 1 tablespoon orange zest, plus 6 orange slices
- 1 tablespoon lemon zest
- 1 pinch crushed red pepper flakes
- 2 small shallots, thinly sliced
- 2 cups baby arugula
- 1 tablespoon toasted sesame seeds
CITRUS AVOCADO SALSA
- 1 avocado, diced
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh parsley, chopped
- 3 tablespoons extra virgin olive oil
- juice of 1/2 an orange
- juice of 1/2 a lemon
- 1 pinch flaky sea salt
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!
This post was originally published on January 14, 2020
Just made it and it was soooo good super delicious and it actually only took me an hour including eating, which is really saying something considering your 30 min Coq au bin meatballs took me about 3 hours ?
Thanks for this delicious recipe, gonna have to try more sheet pan recipes now.
Hi Jasmin! I am glad this was so quick, easy and delicious for you! Thank you so much for trying it! xTieghan
What if you did it skin up to make crispy salmon skin? Would it work? Trying it!
Hi There! I have not baked salmon this way, so it is hard for me to say. If you have done so and enjoy the salmon cooked like this, go for it! Sounds interesting. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Served this dish to out of town company along with coconut lime rice-Divine!!!! Everyone loved it, thank you for for your creativity! Makes the world a better place ?
That is so amazing! Thank you so much for trying this Ann! xTieghan
Hi! Can’t wait to make this! Could I make this with cod?
Hi Kirti! I am sure cod will be delicious! Love that idea! Just be sure to adjust the cooking time for the fish accordingly. Cod cooks up pretty quickly. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Would this recipe work with one big piece of salmon instead of individual files? I made it with files and it was DIVINE so now I want to make it for a big family gathering. Please let me know! 🙂
Hi Maria! Yes, this recipe will work for a larger piece of salmon, but the cooking times will vary. If it were up to me, I would just double! Please let me know if there are any questions I could help you with! xTieghan
Amazing!!! We got two big pieces of salmon, removed the skin before cooking, and cooked for 14 mins. They were perfect! The avocado salsa was outstanding and really made the dish. We used two avocados instead of one because we are big avo lovers. Very easy to make and will definitely make again! Thank you for sharing!!!!
Amazing!! Thank you so much for trying this one, Emma! So glad it turned out so well for you! xTieghan
Another fantastic recipe! Really delicious flavors and easy. I love how all of your recipes have texture contrasts and fresh herbs – it’s the best kind of cooking. I also love how the recipes are (for the most part) finished in the oven because that gives me time to clean up the kitchen before dinner is ready 🙂
Only cook the salmon for 10 minutes (or less) for the best buttery texture.
That is the best! Having a clean kitchen BEFORE dinner? YES!
Also, so glad this recipe turned out so well for you E! Thank you for trying! xTieghan
My husband made this for our dinner last night – which was really nice. SO yummy and so healthy.
I love it when healthy tastes so good and decadent.
Thank you so much Stefanie! I am so glad this recipe turned out so well for you! xTieghan
I could not find my zester anywhere so I used my potato peeler to slice thin pieces of lemon and orange. I covered the salmon with the slices and drizzled everything with juice from the orange. The fruit slices softened into the salmon as it cooked and I removed the slices before serving. Delicious!
Sounds amazing! Thank you so much Denny! xTieghan
I made this tonight exactly as the recipe said and it was great. I really don’t like salmon (or any fish) over-cooked at all so I chose the lowest amount of cooking time stated in the recipe (10 minutes), As fish keeps cooking when it is removed from heat and there is some brief prep to be done once it is out of the oven, it was perfect when it was time to eat.
The roasted oranges were delicious so next time I will try peeling them before roasting the slices so they are easier to eat (and maybe add a few more slices!).
I liked the avocado salsa in the sheet pan cuban chicken recipe a little better (I liked the spice of the jalapeño and the added texture/flavour of the chopped oranges) but this salsa was tasty too.
Hi Cian! I hope the overall it turned out amazing for you! But it kind of sounds like it haha! Thank you for trying this! xTieghan
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Dinner last nite✅ Soooo good!! Delicious & easy! Only change made was fresh thyme instead of oregano since that’s what I had in the fridge! Btw made the holiday cheermeister cocktail for our family Xmas eve…big hit w the crowd:)
YES! So glad to hear that! Thank you so much for trying this Sue! xTieghan
This is one of the best dinners I have ever prepared! Thank you, Tieghan.
I only made one change: I halved the amount of potatoes and added a bunch of asparagus to the sheet pan with a little thyme and some orange and lemon slices on top. Awesome!
Hi Cindy! I am really glad you enjoyed this so much!! Thank you so much for trying this! xTieghan
Once again, you’ve created a healthy dish with tons of flavor! My 4 year old sprinkled the seasonings and I was able to prepare everything with a baby sleeping on me in a sling. I served this with coconut rice and a heaping handful of mixed greens. I also mashed the salsa into more of a sauce, so yummy!
Hi Beth! Wow you are a rockstar! I am so glad you made this with ease and it turned out so well for you! Thank you! xTieghan
My husband and I made this last night for friends. It was so delicious. Loved the flavors on the salmon/potatoes and that salsa ❤ the sesame arugula was a great addition too. I will definitely make again and again. Thank you for a great recipe!
Hi Carol! I am really glad this recipe turned out so well for you! Thank you! xTieghan