This Creamy Cilantro Salmon Is A Sheet Pan Dinner Worthy Of Company

Yes, another sheet pan classic, sue me. But you all know they're my go-to for a reason! This is one of the most flavor-bomb recipes in this chapter, plus it's one of the fastest to clean up, two very critical things in my world of cooking!

This is the solution for an intimate dinner party dish that gives you plenty of time to hang with your guests and still serve something amazing. It has also become a weeknight staple in my house for when I'm feeling the urge for something hearty but healthy.

Preheat the oven to 400°F.

Make the creamy cilantro lime sauce: Add the yogurt, olive oil, lime zest and juice, cilantro, garlic, and salt to a small food processor or blender and blend until smooth, about 1 minute. Refrigerate until ready to serve.

Prepare the blackened salmon: In a large bowl, stir together the brown sugar, paprika, garlic powder, salt, cumin, oregano, pepper, and chile flakes. In a large bowl, gently toss the salmon cubes with the oil and dip the salmon pieces into the spice mix to evenly coat all sides. Place on a plate and refrigerate until ready to cook.

Place the potatoes on a large sheet pan and drizzle with 2 tablespoons of the olive oil. Season with ½ teaspoon of the salt and a few twists of pepper and toss to combine. Bake for 6 minutes.

Remove the pan from the oven. Carefully set the broccoli next to the potatoes on the pan, drizzle the remaining 2 tablespoons of the oil over broccoli, and sprinkle with ¼ teaspoon of the salt and a few twists of pepper. Use tongs to toss to combine. Place the salmon next to the broccoli.

Return the pan to the oven and bake until the salmon is opaque through to the center, 8 to 10 minutes. If you prefer your fish on the rarer side, with the flesh slightly translucent at the center, go for the shorter time.

Transfer the salmon, potatoes, and broccoli to individual plates and drizzle with some of the cilantro lime sauce. Garnish with lemon slices. Pass the remaining sauce at the table.