Smoky Sheet Pan Salmon and Potatoes
Created by our friends at Real Simple magazine, this one-pan meal features smoky paprika-rubbed salmon and crispy roasted potatoes. Topped with a refreshing avocado-orange salsa, it’s a perfect balance of warmth and brightness. A nutritious and delicious dinner with minimal cleanup.
Ingredients
2 navel oranges
3 tablespoons olive oil
1 tablespoon smoked paprika
2 teaspoons dried oregano
24 oz baby Yukon gold potatoes, halved
1½ teaspoons kosher salt, divided
4 (6-ounce) skin-on salmon fillets, patted dry
2 avocados, chopped
½ cup loosely packed fresh cilantro leaves (optional)
¼ cup fresh lime juice (from 4 limes)
Instructions
Preheat the oven to 375°F.
In a small bowl, combine the zest from 1 orange, olive oil, smoked paprika, and oregano; stir to combine.
Remove the rind from the oranges and cut the flesh into segments. Place segments in a medium bowl.
On a parchment-lined large rimmed baking sheet, toss the potatoes with 2 tablespoons of the oil mixture and ¾ teaspoon of salt. Bake until golden and mostly tender, about 25 minutes.
Sprinkle salmon with ½ teaspoon of salt and rub with the remaining 1½ tablespoons of the oil mixture. Place salmon, skin side down, on the baking sheet with the potatoes. Bake until salmon is cooked to your desired degree of doneness, 12 to 15 minutes for medium.
Meanwhile, add the avocados, cilantro (if using), lime juice, and remaining ¼ teaspoon of salt to the orange segments. Stir to combine.
Serve the salmon and potatoes topped with the avocado-orange mixture.
