Sheet Pan Blackened Salmon Bowl with Potatoes & Avocado Goddess Sauce

fresh ingredients


  • 12 oz
    wild salmon
  • 6 oz
    jasmine rice
  • 8 oz
    baby red potatoes
  • 8 oz
  • 8 oz
    green goddess sauce
  • 1 oz
  • 1 oz
    garlic powder/cumin/paprika/chili flake blend
  • 12 pcs
  • 12 oz
    pepper flakes
  • 2 oz
  • 1 oz
    fresh basil

Not Included

Salt & pepper

Olive oil 


Kitchen Items Needed

2 baking sheets

Small bowl 


Parchment paper or aluminum foil

cook along



Preheat oven to 425º F;

Cut potatoes in half;

Cut carrots ¼ slices, on a diagonal;

Zest lemon. Juice into small bowl;

Line baking sheet with aluminum foil or parchment paper;

Remove leaves from stems & roughly chop basil.

1Start to Roast Potatoes & Carrots

On a baking sheet, toss potatoes & carrots with 2 tablespoons olive oil. Season with salt & black pepper. Slide to one side of the sheet pan & roast for a total of 20 minutes, or until tender. 

2Make Rice

In a small pot, combine the rice, a big pinch of salt & measured water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover & cook, without stirring, 12 to 14 minutes, or until the water has been absorbed & the rice is tender. Turn off the heat & fluff with a fork. Cover to keep warm.

3Roast Salmon

Put salmon on empty side of sheet pan. Return pan to oven & roast for 10 to 20 minutes more, until salmon reaches desired doneness & veggies are cooked through. If the veggies are ready before the salmon is cooked to your desired doneness, carefully remove veggies from sheet pan & continue to roast the salmon.

4Time to Eat

To serve, spread the goddess sauce onto plates. Add rice, carrots, potatoes, salmon, & feta. If desired, squeeze a drop of lemon juice over salmon & serve with fresh basil. Enjoy!