Sheet Pan Blackened Salmon & Potato Bowl with Avocado Goddess Sauce

A few weeks back we were eating out a lot, so when Friday night rolled around I insisted we stay in and make a yummy home-cooked meal.  I went to my girl at Half Baked Harvest and stumbled upon this Sheet Pan Blackened Salmon & Potato Bowl with Avocado Goddess Sauce and knew instantly that was what we were going to make.  Though the ingredient list seems a little daunting, we actually had almost everything we needed except for a few fresh veggies, so our Friday night dinner ended up being very quick and easy to put together.  I loved the avocado goddess sauce and since we only made two salmon fillets we had plenty of sauce leftover to spread over steak the next night.  Delish!

Sheet Pan Blackened Salmon & Potato Bowl with Avocado Goddess Sauce

Ingredients
1 lb baby potatoes, halved
1/4 cup olive oil
salt & pepper
4 salmon fillets 
1 Tblsp honey
1 tsp smoked paprika
2 tsp cumin
4 cloves garlic, minced
juice of 1-2 lemons
1 pinch crushed red pepper flakes
2-3 cups cooked brown rice
Feta cheese

Avocado Goddess Sauce
1 avocado, halved
1/4 cup plain greek yogurt
1 cup fresh cilantro
1/2 cup fresh basil
1 jalapeno, halved and seeds removed
juice from 1 lemon
1 tsp cumin
salt

Instructions
1. Preheat oven to 425.
2. On a rimmed baking sheet, toss potatoes with 2 tblsp olive oil.  Season with salt and pepper.  Roast about 20 minutes, or until tender.
3. Place salmon on plate and drizzle with honey.  Add paprika, cumin, garlic, lemon juice, crushed red pepper flakes, and a pinch each of salt and pepper.  Drizzle with 2 Tblsp olive oil, rubbing seasonings and oil evenly into each filet.
4. Remove potatoes from oven and push them to one side of pan.  Put salmon on other side, return to oven, and roast 10-20 minutes more, until salmon is done and potatoes are soft.
5. Meanwhile, make goddess sauce. Combine all ingredients in blender or food processor and mix until smooth and creamy, adding 1 Tblsp water as needed to thin sauce.  Adjust seasonings to taste {we added more basil to ours}.
6. To serve, spread goddess sauce on plate.  Add rice, potatoes, salmon, and feta.  Serve with fresh basil and more lemon juice if desired.

Serves 4

adapted from half baked harvest

xoxo,
stephanie marie