halfbakedharvest4.5
Sheet Pan Blackened Salmon and Potato Bowl with Avocado Goddess Sauce
Baby potatoes roasted alongside blackened salmon and served bowl style with steamed brown rice, feta cheese, and the most deliciously addicting avocado goddess sauce. This dish is quick, easy, extra colorful, super flavorful, and so delicious.
👥 6 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 15 min🔥 Cook: 40 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●baking sheet
- ●blender
- ●oven
📝 Preparation Steps
1
1. Preheat oven to 425 degrees F.2. On a rimmed baking sheet, toss potatoes with 2 tablespoons olive oil. Season with salt and black pepper. Roast for about ⏱️ 20 minutes, or until tender. 3. Place the salmon on a plate and drizzle with honey. Add the paprika, cumin, garlic, lemon juice, crushed red pepper flakes, and a pinch each of salt and pepper. Drizzle with 2 tablespoons olive oil, rubbing the seasonings and oil evenly into each filet. 4. Remove potatoes from oven and push them to one side of pan. Put salmon on the other side. Return pan to oven and roast for 10 to ⏱️ 20 minutes more, until salmon reaches desired doneness and potatoes are soft. 5. Meanwhile, make the goddess sauce. Combine all ingredients in a blender and blend until smooth and creamy, adding water, 1 tablespoon at a time, as needed to thin the sauce. 6. To serve, spread the goddess sauce onto plates. Add the brown rice, potatoes, salmon, and feta. If desired, squeeze a drop of lemon juice over salmon and serve with fresh basil. Enjoy!
honey1 tablespooncumin1 teaspoongarlic, minced or grated4 clovescrushed red pepper flakes1 pinch
Nutrition Facts
calories
959 kcal
serving Size
1 serving
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