Chipotle Brown Sugar Salmon & Potatoes

An easy, quick one-pan sheet pan salmon meal that practically sings with flavors. Great for a laid back weeknight dinner.

Scale

24 oz. petite potatoes, halved (red, white or yellow)

Salt and pepper, as needed

½ cup plus 1 TBSP olive oil

4 boneless, skinless salmon fillets

1 chipotle plus 1 TBSP adobo (from a can)

¼ cup apple cider vinegar

3 TBSP brown sugar

1 clove garlic

1 lemon, sliced (optional)

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Preheat your oven to 400 degrees F. Adjust the oven rack to the middle position.
Put the potatoes on a large sheet pan and coat in about 1 TBSP of the olive oil. Season with salt and pepper to taste. Roast for 15 minutes.
Meanwhile, put the chipotle and adobo in a high-speed blender along with the garlic clove, vinegar, and brown sugar and process until blended. In a slow, steady stream with the motor running, drizzle in the remaining ½ cup olive oil. Blend until smooth. Season to taste with salt and pepper.
When the potatoes have roasted for about 15 minutes, take the pan out of the oven and add the salmon fillets. Drizzle with a little bit of the vinaigrette, toss to coat (both the salmon and the potatoes) and lay some lemon slices down over top of the fish and potatoes. Roast for an additional 15 minutes or so, or just until the salmon is cooked through (this will vary a bit, depending on the thickness and size of your fish).
Serve the salmon and potatoes with extra chipotle-brown sugar sauce drizzled over top.

Find it online: https://mykitchenlittle.com/2020/05/17/chipotle-brown-sugar-salmon-potatoes/