Sheet pan citrus salmon with potato and arugula

By Bianca Osbourne
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This one-pan salmon dish is made with fresh oregano, orange and lemon zest and red pepper flakes, and served with baby potatoes and bright arugula. It will bring a bright and light vibe to any family dinner.  



  • 1 pound baby potatoes, halved
  • 5 tablespoons extra virgin olive oil
  • Kosher salt and black pepper to season
  • 4 (5-6 ounce) salmon fillets
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon smoked paprika
  • 1 tablespoon orange zest, plus 6 orange slices
  • 1 tablespoon lemon zest
  • 1 pinch crushed red pepper flakes
  • 2 small shallots, thinly sliced
  • 2 cups baby arugula
  • 1 tablespoon toasted sesame seeds


For the Potatoes 

  1. Preheat the oven to 425 degrees F. 
  2. On a rimmed baking sheet, toss the potatoes with two tablespoons of olive oil. Season with salt and black pepper. Roast for 20 minutes, or until tender.

For the Salmon

  1. Place the salmon on a plate and rub with the oregano, paprika, orange zest, lemon zest, crushed red pepper flakes, and a pinch each of salt and pepper.
  2. Drizzle with two tablespoons of olive oil, rubbing the seasonings evenly into each filet.
  3. Remove the potatoes from the oven and push them to one side of the pan. Put the salmon on the other side.
  4. Arrange the shallots and orange slices around the salmon. Drizzle over one tablespoon of olive oil.
  5. Return the pan to the oven and roast for 10 to 20 minutes more, until the salmon reaches desired doneness.

For the Arugula 

  1. Toss the arugula with the remaining one tablespoon olive oil, the sesame seeds, and a pinch of salt.

To Serve 

  1. Add a handful of arugula to each plate and then divide the salmon and potatoes between plates. Enjoy!

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