Makes 4-ish servings

Notes:

The holidays are over, it’s cold, and daylight is scarce. And, where we live in the Mid-Atlantic region, there’s not much seasonal produce available besides apples and potatoes. However, it is citrus season! Until the sun starts setting at a reasonable hour in a few months, we’ll be mainlining Vitamin C courtesy of oranges, which are used in the dressing of this dish for a bright pop of acid and sweetness.

Though this is a simple weeknight dinner, it could be easily elevated to a special occasion meal with just a few adjustments. Slice an orange (perhaps a gem-toned variety like blood orange or cara cara) into rounds - rind and all - and throw those onto the sheet pan for a beautiful, colorful element. Or, finish your plates with some shaved fennel and a handful of pom seeds to bring out the textures and flavors of this dish. Or, just serve this meal as written for a satisfying, simple, seasonal dinner that pleases the whole family.

Pro-tips:

When selecting oranges (or any produce for that matter), look for fruit that feels heavy for it’s size.
If you don’t have a microplane, use your peeler to remove strips of the orange peel and toss those into your dressing.

Products recs:

Our preferred brand of beans is Jack’s Quality Beans, but we’re also big fans of Eden Foods. But really, any brand will do.

Swaps:

We like the contrast of bitterness of the arugula with the sweetness of the dressing, but a handful of herbs or another baby green would also work fine.
You could use another type of red pepper besides paprika, though we opted for it since it’s mild.

Add-ons:

For some crunch, we added a handful of chopped, roasted hazelnuts or pistachios.
We also had the dregs of a container of crumbled feta, which we sprinkled on top.
As mentioned above, a colorful orange sliced into rounds, some pom seeds, or slivered fennel would elevate this dish into a guest-worthy meal.
If you have one lying around, thickly slice a red onion or shallot and toss it onto the sheet pan before roasting.
Toss the carrots and beans with some fresh sprigs of thyme or rosemary before roasting to enhance the seasonal profile of this dish.

Equipment:

Sheet pan
Parchment paper
Mixing bowl
Citrus juicer
Microplane
Whisk
Cutting board
Knife
Tongs

Ingredients:

1 orange
5 tablespoons extra-virgin olive oil
3 tablespoons rice vinegar
1 ½ teaspoons salt, divided
½ teaspoon pepper
½ teaspoon paprika
A pinch of brown sugar (optional but helps things caramelize)
~1 pound baby long stem carrots or carrot sticks
1 x 15 ½ ounce can cannellini, navy, or great northern beans
4 x 6 ounce pieces salmon
Handful of arugula

Steps:

Heat the oven to 400°F and place a rack on the top rung. Then, line a sheet pan with parchment.

Make your dressing: in a large bowl (that will fit your salmon) zest and juice the orange, then combine with the olive oil, rice vinegar, 1 teaspoon of salt, pepper, paprika, and brown sugar, if using. Whisk to combine then momentarily set aside.

Remove your carrots from their packaging and cut any large ones in half vertically. Dump those onto your sheet pan, than rinse and drain your beans, and toss those onto the sheet pan as well. Toss the beans and carrots with half the vinaigrette, then spread into an even layer, and pop the sheet pan into the oven. Roast for 20 minutes, until the carrots are soft and have started to caramelize. Set a timer.

Sprinkle your salmon filets with remaining salt, then place them in the remaining marinade and toss to coat. When 8 minutes remain on the timer for the beans and carrots, nestle the salmon onto your sheet pan and roast until flaking.

At the timer or when everything is done to your liking, remove the sheet pan from the oven and divide the arugula among four bowls. Then top with carrots, beans, and finally the salmon. Drizzle with any remaining pan juices and serve.

Orangey Sheet Pan Salmon with Carrots and Cannellini