sheet pan chipotle lime salmon and potatoes with jalapeno avocado salsa
A little spice is nice for a Tuesday dinner.
I’m writing this on Monday and already my brain is in a bit of a dizzy tizzy surrounding our imminent Friday departure. I’ve made lists and continue adding shit to said lists, but until I check at least a few boxes off I feel rather slumped over by the volume of things to complete.
When I think about it closely, it isn’t really a lot of stuff and knowing me I’ll tie up those ends within an hour or two. I’m most afraid of forgetting some key element. Like my race shoes or some shit. I just now had to pause my typing to write down something to add to my packing list. Yes, I tend to write things down in 5 places. Such is the way with anxiety and extreme organization. Call it efficiency, call it obsessive, whatever – but it works for me.
Keeping shit real simple with another delicious sheet pan fixture. With carb loading in my future, potatoes are a perfect way to accomplish my goals of stocking up the glycogen and maintaining a tasty meal regimen. This meal is healthy, filling, and just peachy for weekly meal prep if you’re busy and don’t like spending time making lunch. Just separate portions in containers and bam, you’re primed up for the workweek. Pretty cool, right?
Marinade Parade
A quick dip of salmon in a delicious sauce locks in a smoky, spicy, citrusy zing to the fish once cooked. You can spend as little as 15 minutes letting the fish sit, or cover it up and refrigerate overnight for an even more tender, bolder taste experience. Chipotle chili powder is a new staple in my spice cabinet and I used it in my jalapeno popper taquitos the other week. It’s a very sassy spice and one you don’t need much of to make a difference.
Toss together an array of spices, including the key chipotle chili powder, lime zest, orange zest, and a touch of olive oil. Rub the filets completely, then submerge them and let them hang out for awhile. I usually keep them on the counter while the potatoes roast.
Roasty Toasty
Speaking of…Once you’ve got the salmon in its bathtub, wash your hands well, then halve some baby potatoes and coat them in olive oil, salt, and pepper. Arrange them in an even layer on a large, parchment-lined baking sheet. Roast at 425 degrees for 25 minutes.
Slide the potatoes to one side of the pan and place the salmon filets on the other. Set some thin slices of orange around the fish. This infuses the salmons with even more citrusy pizazz, and creates an even juicier fish.
While the dinner finishes up, prep the salsa. Really easy and minimal effort. Just toss together diced avocado, orange juice, lime juice, olive oil, diced jalapeno, fresh cilantro, and fresh basil. The perfect garnish, really.
Plate the fish and potatoes with plenty of salsa, and dive in!
Sidebar: I watched the Boston Marathon this morning (well, mostly listening while I worked in the kitchen) and while I know qualifying is not within my realm of ability, or desire, it was rather inspiring as a lead-in to Sunday’s race.
Sunday’s race.
Sunday’s race.
Yelp.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
More easy pescatarian dinners for busy weeknights:
Italian Salmon and Chopped Broccoli Antipasto Salad
30 Minute Creamy Sundried Tomato Fish and Tortellini
Thai Basil Peanut Braised Fish and Chickpeas
sheet pan chipotle lime salmon and potatoes with jalapeno avocado salsa
Ingredients
- 1 lb baby yellow potatoes, halved
- 4 tbsp extra virgin olive oil
- 4 4-6 oz filets salmon
- 3 cloves garlic, minced or grated
- 1 tbsp lime zest
- 1 tbsp orange zest
- 1 tbsp paprika
- 1 1/2 tsp chipotle chili powder
- 1/2 tsp dried oregano
- 1 navel orange, thinly sliced
jalapeno avocado salsa
- 1 avocado, diced
- 1/3 cup fresh cilantro, roughly chopped
- 1/3 cup fresh basil, roughly chopped
- 1 jalapeno, deseeded and diced
- 2 tbsp lime juice
- 2 tbsp orange juice
- 1 tbsp extra virgin olive oil
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
- In a bowl, whisk together 2 tablespoons of olive oil, the garlic, lime zest, orange zest, paprika, chipotle chili powder, dried oregano, and a pinch each of salt and pepper. Toss the salmon in the marinade. Let sit while you prepare the rest of the meal.
- Toss the potatoes with the remaining 2 tablespoons olive oil and a heavy pinch each of salt and pepper. Spread evenly onto the baking sheet. Roast for 25 minutes.
- Push the potatoes to one side of the pan and set the salmon filets on the other. Discard any remaining marinade. Arrange the orange slices over and around the salmon. Roast for 12-15 minutes longer depending on desired doneness.
- To make the salsa, gently stir all ingredients together in a large bowl. Divide the fish and potatoes among plates and dollop salsa overtop. Serve warm.
