sheet pan chipotle lime salmon and potatoes with jalapeno avocado salsa
A swell, healthy weeknight dinner covering near all the food groups. Cook up your favorite veggie or a big tossed salad to complete the meal.
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.
Notes
*To store: This is a perfect meal prep dish. Cover and refrigerate for up to 5 days.
*Substitute cilantro: If you're genetically coded to hate cilantro, replace with basil.