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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
Question. Do you add the arugula after it comes out of oven? Also, is the salsa just spooned over the salmon before serving? Not sure if one adds it to the entire recipe or just on top of salmon. Pardon my ignorance LOL
Hey Cyndy,
Yes I add the arugula after the oven and you can serve the salsa on the side or on top of the salmon:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
This recipe was SO bomb. Thanks for making it – we had it for dinner tonight and my bf said it was like we were eating at a restaurant. Fresh and delicious!
Thank you Emma!! xTieghan
Made this for dinner tonight. Def took me longer than 15 minutes to prep but man was it good!! Will for sure make it again!
Thank you so much Andrea! xTieghan
This felt so super healthy and was so totally delicious at the same time!
Thank you Kitty! xTieghan
Such a great, simple recipe. I’ve been trying to figure out a way to up level my salmon game, and this certainly did it. The only thing I would add is a little more salt to the salmon herb mixture. It felt just a tiny bit bland to me. I think this was user error though, and simple to fix. 🙂
My friends were so impressed, and this certainly boosted my own confidence in my cooking. HBH does it again – Thank you so much!
Aw I am so happy to hear that Madison! Thank you for trying this one! I hope you continue to enjoy the other recipes on my site! xTieghan
I’ve looked all over the Internet. Do you have a source or link for the Staub sheetpan. Thank you.
Hi Susan! I do not have a Staub sheet pan, just regular! Please let me know if there is anything I can help you with! xTieghan
Tieghan, this was a fantastic meal! I added grape tomatoes to the salsa since I had a bunch and made a bit more juice from the lemon and the orange. The arugula salad was so light and yummy and since I was overly obsessed with the juice I added a tiny bit of that to it and a drizzle at the end over the salmon.
Thank you for the fabulous recipes always!
BTW…snowing in Cleveland. ugh!
Hi Jan! I am really glad you loved this one! Thank you! Cleveland weather is just such a toss up haha! xTieghan
What brand of sheet pan is in the photo. I love the handles. Thanks.
Hi Susan! It is staub brand! They are my favorite! xTieghan
Delicious. So simple too. I made it with sweet potatoes in lieu of white potatoes. Yummy!
Thank you Theresa! xTieghan
Made it tonight. Simple and delish! Thank you 🙂
Thank you so much Amanda! xTieghan
My version was definitely not as beautiful as yours, but I suspect it was every bit as delicious!!! My husband and I made this dish last night and loved the brightness that the herbs, citrus and arugula brought to the salmon. It will go in our permanent rotation of HBH dishes!
Thank you so much Ann! That is so amazing to hear! xTieghan
Just made it today and it turned out absolutely delicious … Everybody loved it… Restaurant quality.. now I will only take recipes from you ..thank you
Thank you so much Emmy! I am so glad this turned out so well for you! I hope you continue to love all of the recipes you try! xTieghan
Made this once before and it was amazing! Highly recommend. Making it again tonight and I happen to have red potatoes in the pantry. Thoughts on subbing them for the baby potatoes ? Any changes to cook time?
Hi Theresa,
So glad you enjoy this recipe! You can absolutely use red potatoes and leave everything the same! Hope it’s delish!
This was DELICIOUS Teighan! Thank you for another great recipe!
Thank you Melissa!! I am so glad this turned out so well for you! xTieghan
So easy and such great flavor!! Made this for dinner and it was delicious. The only change I made was that I left out the potatoes and just roasted a side of asparagus with olive oil, salt and pepper for a lighter side.
Hi Marina! Thank you so much! I am really glad this turned out so well for you! xTieghan