Roasted Chipotle Chili Salmon

In a little over a month, I will move into my first apartment! This means that I will have my first kitchen and will (finally) get to cook my own meals instead of eating the dining hall food. Given my love for and obsession with cooking, I am so excited for this next chapter! In effort to be a little more organized when I move in, I’ve been putting together a little DIY cookbook of all of my favorite recipes from home.

In doing so, however, I’ve realized that so many of my favorite recipes require kitchen appliances and things that I won’t have access to. Specifically, we cook most of our protein (chicken, salmon, etc.) and veggies on the grill which I won’t have this year. That said, I have been experimenting with “sheet pan” recipes where you just pop everything in the oven. And let me just say, they do not disappoint! I am pleasantly surprised with how they have turned out and am excited to share a few of them with you.

This recipe features all of the most nourishing ingredients with all of the yummiest flavors! If you’re someone who likes their food to have a little bit of a kick, this one’s for you. If you’re not, you can dial back the chipotle chili powder for a less spicy but equally as delicious meal. The combination of flavors and textures all work together so wonderfully and (bonus!) it is super easy to make!

So, without further ado, let’s jump right into the goodness!

Ingredients

2 sweet potatoes, cut into 1/4 inch thick rounds
1 yellow onion, sliced
2 bell peppers, sliced into rounds
4 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper, for seasoning
4 Atlantic salmon fillets
Chipotle chili powder, for seasoning
Smoked paprika, for seasoning
4 cloves garlic, minced or grated
1 bunch kale, roughly torn
1 cup quinoa, cooked
1 avocado

Roasted Jalapeno Cilantro Lime Sauce:
1 jalapeño, seeded if desired
1/2 cup plain greek yogurt
1 tbsp olive oil
juice of 2 limes
1 teaspoons honey
1 cup cilantro, roughly chopped
1 tsp kosher salt

Directions

1) Preheat oven to 425° F. On a large baking sheet lined with parchment paper, toss the potatoes, onions, bell pepper, and jalapeño pepper with 2 tbsp of the olive oil. Season with salt and pepper. Roast on the top rack for about 20 minutes, until tender.
2) Cook the quinoa according to packaged instructions.
3) On another baking sheet lined with parchment paper, rub the salmon with chipotle chili powder, smoked paprika, garlic, salt, and pepper. Drizzle with 2 tablespoons olive oil.
4) Move the potatoes to the bottom rack and put the salmon on the top rack. Roast for 15 minutes, until salmon reaches desired doneness and potatoes are soft (watch the veggies to make sure they don’t burn!).
5) In a food processor, combine the roasted jalapeño pepper, Greek yogurt, lime juice, honey, cilantro, and salt. Blend until smooth.
6) Massage the kale with a drizzle of olive oil and a pinch of salt.
7) Arrange the dish by dividing the kale and quinoa among four bowls. Top with a salmon fillet, sweet potatoes, onions, peppers, and avocado slices. Drizzle with the roasted jalapeno cilantro lime sauce.

Happy Cooking!