Sriracha Mayo Baked Salmon w/ Potato & Squash – Easy Sheet Pan Salmon and Vegetables!
Who says healthy has to be boring? Make weeknights exciting and EASY with this sriracha mayo baked salmon sheet pan dinner!
With seafood, spicy mayo is a classic flavor pairing, and it’s so simple to make your own at home. But, I recommend choosing a cleaner variety of mayonnaise, like an olive oil or avocado oil mayo, if you can find one.
Or, keep your sriracha mayo baked salmon even CLEANER by whipping up a batch of homemade mayo! I’ve used both olive oil and avocado oil to make my own homemade mayo, and it’s always amazingly easy and delicious.
Then, I add some blended cashews on top for a crunchy, crusted salmon filet! Really, you can use any nuts that you like, or even seeds if you prefer. The purpose is just to create a fun texture twist on your sriracha mayo baked salmon!
Salmon Sheet Pan Dinner Strategy:
Sheet pan dinners rock—everything goes on one pan and I’ve got fewer dirty dishes to do! But, your veggies will require a bit longer to cook than your sriracha mayo baked salmon. So, to prevent your salmon from drying out, simply cover it with a small tent of foil before it goes in the oven!
Make this Dinner YOUR Ultimate Meal
To complete this salmon sheet pan dinner, I cook my filet with some potato wedges and a medley of eggplant, yellow squash, and baby zucchini. The veggie medley is perfectly light and refreshing, and roasted potatoes make any healthy dinner more satisfying!
As always, feel free to pair your sriracha mayo baked salmon with whichever combination of veggies you want. There’s plenty of room for flexibility, so craft this sheet pan dinner into your ultimate, most delicious meal.
(Although, I’ve gotta say, those roasted potato wedges are great for dipping in any leftover spicy mayo!)
The Salmon Predicament: Wild Caught or Farm Raised?
For the short answer: both wild caught and farm raised salmon will work just as well in this sriracha mayo baked salmon recipe!
Sriracha Mayo Baked Salmon: 4-oz salmon filet 1 Tbsp mayo of choice (I use homemade mayo or avocado oil mayo) 1–2 tsp sriracha, to taste 2 tsp lime juice 1 Tbsp fresh cilantro, chopped 2 Tbsp roasted salted cashews, blended into meal
Roasted Veggies: 1 medium potato, cut into wedges ½ cup eggplant, cut into cubes ½ cup yellow squash, cubes 5 baby zucchini (whole) 2 tsp avocado oil 1 Tbsp pine nuts cumin, to taste salt, to taste fresh chives (for topping)
Preheat oven to 425°F (220°C).
Add salmon filet to a tray lined with parchment or foil, along with potato wedges, eggplant, yellow squash, and baby zucchini.
In a bowl, combine mayo of choice, sriracha, lime juice, and cilantro. Stir to integrate, adjusting seasonings to taste.
Blend roasted cashews until grainy in texture, like a cashew meal/flour.
Spread sriracha mayo on top of salmon filet and sprinkle with blended cashews as a crust topping.
Drizzle veggies with oil and sprinkle on pine nuts. Season to taste and toss to coat.
Cover salmon with a foil tent to prevent filet from drying out in the oven. (If you prefer your salmon cooked more medium-rare than well-done, cook salmon for just 8-10 minutes on a separate pan from your vegetables.)
Roast for 25 minutes.
Top with chives, serve, and enjoy!
Yields 1 sheet pan dinner.
*Nutrition provided for sriracha mayo baked salmon made with wild sockeye salmon.