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Sheet pan citrus salmon with potato and arugula
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.
SERVES
4
Ingredients
- 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
Directions
For the Potatoes
- Preheat the oven to 425 degrees F.
- 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
- 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.
- Drizzle with two tablespoons of olive oil, rubbing the seasonings evenly into each filet.
- Remove the potatoes from the oven and push them to one side of the pan. Put the salmon on the other side.
- Arrange the shallots and orange slices around the salmon. Drizzle over one tablespoon of olive oil.
- Return the pan to the oven and roast for 10 to 20 minutes more, until the salmon reaches desired doneness.
For the Arugula
- Toss the arugula with the remaining one tablespoon olive oil, the sesame seeds, and a pinch of salt.
To Serve
- Add a handful of arugula to each plate and then divide the salmon and potatoes between plates. Enjoy!
