Sheet Pan Salmon with Citrus Avocado Salsa and Potatoes

Get ready for a dinner that’s about to revolutionize your weeknight cooking game! This sheet pan sensation combines perfectly flaky salmon, crispy roasted potatoes, and a zingy citrus-avocado salsa that’ll make your taste buds dance.

What makes this recipe truly special is how the bright citrus notes and creamy avocado complement the rich salmon, while the roasted potatoes soak up all those amazing flavors. Plus, it’s all made on one pan, which means minimal cleanup and maximum deliciousness.

Ingredients

For the Sheet Pan:

• 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

For the 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 orange
• Juice of 1/2 lemon
• 1 pinch flaky sea salt

Steps

1. Preheat oven to 425°F (218°C). On a rimmed baking sheet, toss the potatoes with 2 tablespoons olive oil. Season generously with salt and black pepper. Roast for 20 minutes, or until you can easily pierce them with a fork. The potatoes should be golden brown on the outside.
2. While potatoes roast, prepare the salmon. Place fillets on a plate and create the seasoning mixture by combining oregano, paprika, citrus zests, and pepper flakes. Rub each fillet evenly, ensuring complete coverage. Drizzle with 2 tablespoons olive oil, working the seasonings into the flesh. Let sit at room temperature for 10 minutes to allow flavors to meld.
3. After the potatoes are tender, push them to one side of the pan, ensuring they’re in a single layer for continued crisping. Place the salmon skin-side down on the empty side. Arrange shallots and orange slices around the salmon, then drizzle with 1 tablespoon olive oil. Return to oven for 10-20 minutes, depending on thickness. For medium doneness, cook until internal temperature reaches 145°F (63°C).
4. Meanwhile, prepare the salsa. In a medium bowl, gently combine the diced avocado (ripe but still firm), herbs, olive oil, and citrus juices. Season with flaky sea salt to taste. Let stand 5 minutes for flavors to develop.
5. Just before serving, toss the arugula with the remaining 1 tablespoon olive oil, sesame seeds, and a pinch of salt. The greens should be lightly coated but not soggy.
6. Plate by dividing the salmon and potatoes between plates. Top each salmon fillet with a generous spoonful of salsa and a handful of dressed arugula. Serve immediately while everything is still warm.

Smart Swaps

• Use sweet potatoes instead of baby potatoes for extra nutrients
• Swap arugula for spinach or mixed greens
• Try different fresh herbs like dill or basil in the salsa

Make It Diabetes-Friendly

• Replace potatoes with cauliflower florets (reduces carbs by 15g per serving)
• Use half the orange slices and supplement with lemon for less sugar
• Add more non-starchy vegetables like asparagus or Brussels sprouts

Pro Tips

• Pat salmon dry before seasoning for better crust development
• Don’t overcrowd the sheet pan – use two if needed
• Make extra salsa to use on other dishes throughout the week