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

This post was originally published on January 14, 2020
4.32 from 412 votes (335 ratings without comment)

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Comments

    1. Hey Ashley,
      I am so thrilled that you enjoyed the recipe, thanks so much for making it! Happy Friday! xTieghan

      Reply

  4. Made this tonight-our 2nd HBH recipe this week. SO GOOD!!! You have such a skillful way of building layers of flavor that all taste so fresh, rich, and delicious. Stellar! Thank you!

    Reply

  6. 5 stars
    My husband and I absolutely loved this recipe! I’m not even a salmon person but the flavours were so on point that it did not taste fishy at all. Thank you so much!

    Reply

    1. Hey Layla,
      Thanks so much for trying the recipe. That is so great the recipe was enjoyed! Happy New Year! xTieghan

      Reply

    1. Hey Jane,
      Thanks so much for trying the recipe. That is so great the recipe was enjoyed! Happy New Year! xTieghan

      Reply

  8. We’re having this for dinner tonight and I’m so excited to force my seafood hating husband to eat fish!!!! So far none of your recipes have led us astray so lets hope we can win him over with this one too! Not exactly related, but the pan in the pictures – where is it from? I love it!

    Reply

    1. Hi Brittany,
      I hope your family loves the recipe! Sorry I do not have a link for this pan! Happy New Year! xTieghan

      Reply

  9. 5 stars
    Made this for the family and was a total hit. Even my Midwestern meat-and-potatoes father loved the freshness of the dish. Changes included adding diced red onion to the salsa and cooked the potatoes a few minutes longer for extra crisp. Will be adding this to the rotation!

    Reply

    1. Hey Kelly,
      Thanks so much for trying the recipe. That is so great the recipe was enjoyed! Happy New Year! xTieghan

      Reply

  10. 5 stars
    This was so delicious!! The salmon and roasted veggies would have been good enough on their own (and such a beautiful meal to present), but the avocado salsa and arugula put it over the top. It was an absolute treat to have such an indulgent meal that was totally acceptable for my grown daughter with several food sensitivities. Thanks!

    Reply

  11. 5 stars
    Love the citrus zest and paprika combo on the salmon! I prepared one small salmon piece without the paprika and chilli flakes for my 5 year old. This is such a wonderful and simple winter weeknight meal. Will be making it again.

    Reply

  12. 5 stars
    This was amazing! I loved the contrast from the sweet and sour orange and the bitter arugula and the crunchy sesame seeds. Mad this for a dinner party tonight and everyone LOVED it.

    Reply

  15. Prep time 15 minutes! Is that a joke?
    Otherwise good recipe …. prep was more like 40 minutes. Would really like these recipes to be more honest with times…

    Reply