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Sheet Pan Chipotle Salmon with Cilantro Lime Special Sauce

Enjoy a quick and healthy Sheet Pan Chipotle Salmon dish packed with flavor, featuring roasted veggies and a zesty cilantro lime sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Healthy, Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

For the roasted vegetables
  • 2 small sweet potatoes, cut into 1/4 inch rounds
  • 1 yellow onion, sliced
  • 1 red or orange bell pepper, sliced
  • 3 tablespoons extra virgin olive oil
  • Kosher salt and black pepper (for seasoning)
  • 1 jalapeño, seeded if desired
For the salmon
  • 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
  • 2 limes, zest + juice from
For serving
  • 2-3 cups kale, spinach, or arugula, roughly torn
  • 2-3 cups cooked quinoa or brown rice
  • 1 avocado
  • 1 handful tortilla chips for serving
  • feta cheese feta cheese, for serving
For the special sauce
  • 1/2 cup plain Greek yogurt, olive oil mayo, or sour cream
  • 2-3 teaspoons honey
  • 1 cup cilantro, roughly chopped plus a pinch of kosher salt

Method
 

Preparation
  1. Preheat oven to 425 degrees F.
  2. On a rimmed baking sheet, toss the potatoes, onions, bell pepper, and jalapeño pepper with 3 tablespoons olive oil. Season with salt and pepper.
  3. Roast for about 20 minutes, or until tender.
  4. 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.
Cooking
  1. Remove the potatoes from the oven and push them to one side of the pan. Put the salmon on the other side.
  2. 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.
  3. Remove from the oven and zest the limes over the salmon.
Making the special sauce
  1. In a blender, add the yogurt, roasted jalapeño, juice of 2 limes, honey, and cilantro. Blend until smooth and season with salt.
Serving
  1. Toss the greens with 1 tablespoon oil, a squeeze of lime, and a pinch of salt.
  2. Divide the quinoa or brown rice between bowls. Top with salmon, potatoes, onions, peppers, kale, and avocado.
  3. Drizzle with the special sauce.

Notes

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. Adjust lime juice to suit your taste and for a spicier kick, leave the seeds in the jalapeño when making the sauce. Make sure not to overcrowd the baking sheet.