This Recipe Has Moved ♥ Roasted Salmon with Garden Hash & Creamy Avocado Sauce

Sheetpan Salmon with Garden Hash & Creamy Avocado Sauce, another Sheetpan Supper ♥ One pan, one oven, one magnificent meal.
Fresh salmon and a vegetable hash with summer squash, bell pepper and corn roasted together in a sheet pan, served with an avocado-buttermilk sauce with hints of guacamole.

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Sheetpan Salmon with Garden Hash & Creamy Avocado Sauce

at Kitchen Parade, my food column.

Looking for healthy new ways to cook vegetables? A Veggie Venture is home to hundreds of super-organized quick, easy and healthful vegetable recipes and the famous Asparagus-to-Zucchini Alphabet of Vegetables. Join "veggie evangelist" Alanna Kellogg to explore the exciting world of common and not-so-common vegetables where recipes range from seasonal to staples, savory to sweet, salads to sides, soups to supper, simple to special.

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Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Denise EvansSeptember 21, 2015

    This looks absolutely fabulous, portable for a picnic since room temp salmon is pretty good.

  2. Karen, Miami FLSeptember 22, 2019

    5:45pm: This is saving my Sunday evening!! We went out for Brunch and some are getting hungry, some are "not (yet) hungry". I have the last of the salmon we caught in Alaska in the freezer along with frozen corn, buttermilk in the fridge, plus 50+ avocados in a bin here in the house - it's the season, just cleared the trees and sold most. Off to TJ's to get some squash and bell pepper, and some wine, and good to go! It will be ready by the time everyone decides Yes they are a bit hungry, and will be light and just right. Thank you!

    1. Karen, Miami FLSeptember 23, 2019

      Two bits of experience now that I've made this. #1 - one clove of garlic in the sauce is enough. We like a lot of garlic, but 2 was too much. #2 - I had a package of TJ's frozen Cauliflower Gnocchi, added that to the vegetables which were all cut into gnocchi-size pieces, with frozen corn. Roasted all those together first and added the salmon for the last 6 minutes. It was great! the gnocchi turned out crispy and a very pleasing texture contrast with the other vegs.

  3. Hey wait, Karen! I commented as soon as I saw your first note! But it’s not here! Argh, technology.

    Anyway I’m so pleased to know how this salmon idea “hit the spot” for you/your folks, hungry or not. The gnocchi idea is brilliant! Thanks for keeping me posted, so good to hear from you.

    PS re the 1 vs 2 cloves garlic, I specified just 1, did a garlic lover maybe get a little over-ambitious?!

  4. I just made the sauce with the ingredients I had on hand (bottled lime juice, granulated onion, whey instead of buttermilk and water) and put it over cheese and spinach tortellini on a bed of spaghetti squash sprinkled with Penzey's Florida Seasoned Pepper. Fabulous – and I feel so virtuous! 😁

    1. Michelle ~ LOL you have me giggling. Lots of food bloggers would be saying, But wait, you didn't make the recipe! Me, I'm always happy to hear when cooks use a recipe as a springboard for something entirely different. And virtuous? Even better! Thanks for the giggle and the comment ...


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna