why make this recipe
Sheet Pan Chipotle Salmon with Cilantro Lime Special Sauce is a fantastic dish for several reasons. It’s quick to make, healthy, and full of flavor. Cooking everything on one pan means easy cleanup, making it perfect for busy weeknights. The combination of salmon with roasted veggies and a zesty sauce creates a delicious meal that everyone will love!
how to make Sheet Pan Chipotle Salmon with Cilantro Lime Special Sauce
Ingredients:
- 2 small sweet potatoes, cut into 1/4 inch rounds
- 1 yellow onion, sliced
- 1 red or orange bell pepper, sliced
- 6 tablespoons extra virgin olive oil
- Kosher salt and black pepper (for seasoning)
- 4 salmon fillets (5-6 ounces)
- 2 teaspoons chipotle chili powder
- 2 teaspoons smoked paprika
- 2-4 cloves garlic, minced or grated, to your taste
- The zest + juice from 1 lime
- 2-3 cups kale, spinach, or arugula, roughly torn
- 2-3 cups cooked quinoa or brown rice
- Avocado, tortilla chips, feta cheese, for serving
- 1 jalapeño, seeded if desired
- 1/2 cup plain Greek yogurt, olive oil mayo, or sour cream
- Juice of 1-2 limes, to your taste
- 2 teaspoons honey
- 1 cup cilantro, roughly chopped
- 1 pinch kosher salt
Directions:
- Preheat oven to 425 degrees F. On a rimmed baking sheet, toss the potatoes, onions, bell pepper, and jalapeño pepper with 3 tablespoons olive oil. Season with salt and pepper. Roast for about 20 minutes, or until tender.
- Place the salmon on a plate. Rub the salmon with chipotle chili powder, paprika, garlic, and a pinch of salt and pepper. Drizzle with 2 tablespoons olive oil, rubbing the seasonings and oil evenly into each filet.
- Remove the potatoes from the oven and push them to one side of the pan. Put the salmon on the other side. Return the pan to the oven and roast for 10 to 20 minutes more, until the salmon reaches your desired doneness and the potatoes are soft. Remove from the oven and zest the limes over the salmon.
- To make the special sauce, de-seed the jalapeño if desired. In a blender, add the yogurt, roasted jalapeño, juice of 2 limes, honey, and cilantro. Blend until smooth and season with salt.
- To serve, toss the greens with 1 tablespoon oil, a squeeze of lime, and a pinch of salt. Divide the quinoa or brown rice between bowls. Top with salmon, potatoes, onions, peppers, kale, and avocado. Drizzle with the special sauce.
How to serve Sheet Pan Chipotle Salmon with Cilantro Lime Special Sauce
You can serve this delicious dish hot right from the oven. It works well as a weeknight dinner or a meal prep option for lunch. Feel free to garnish with extra avocado, tortilla chips, or feta cheese for added flavor.
How to store Sheet Pan Chipotle Salmon with Cilantro Lime Special Sauce
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the oven or microwave until warmed through.
Tips to make Sheet Pan Chipotle Salmon with Cilantro Lime Special Sauce
- For a spicier kick, leave the seeds in the jalapeño when making the sauce.
- Adjust the amount of lime juice to suit your taste; it adds freshness to the dish.
- Make sure not to overcrowd the baking sheet to allow the veggies and salmon to roast properly.
Variation
You can swap out the salmon for chicken or tofu if you prefer. Just adjust the cooking time as needed to ensure everything is cooked through.
FAQs
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon, but be sure to thaw it first before seasoning and cooking.
What can I use instead of quinoa or brown rice?
You can use any grain you like, such as farro, barley, or even cauliflower rice for a lighter option.
Is this recipe gluten-free?
Yes, all the ingredients in this recipe are gluten-free. Just ensure that any packaged products, like the quinoa or yogurt, are labeled gluten-free.
Sheet Pan Chipotle Salmon with Cilantro Lime Special Sauce
Ingredients
Method
- Preheat oven to 425 degrees F.
- On a rimmed baking sheet, toss the potatoes, onions, bell pepper, and jalapeño pepper with 3 tablespoons olive oil. Season with salt and pepper.
- Roast for about 20 minutes, or until tender.
- Place the salmon on a plate. Rub the salmon with chipotle chili powder, paprika, garlic, and a pinch of salt and pepper. Drizzle with 2 tablespoons olive oil, rubbing the seasonings and oil evenly into each filet.
- Remove the potatoes from the oven and push them to one side of the pan. Put the salmon on the other side.
- Return the pan to the oven and roast for 10 to 20 minutes more, until the salmon reaches your desired doneness and the potatoes are soft.
- Remove from the oven and zest the limes over the salmon.
- In a blender, add the yogurt, roasted jalapeño, juice of 2 limes, honey, and cilantro. Blend until smooth and season with salt.
- Toss the greens with 1 tablespoon oil, a squeeze of lime, and a pinch of salt.
- Divide the quinoa or brown rice between bowls. Top with salmon, potatoes, onions, peppers, kale, and avocado.
- Drizzle with the special sauce.