Can’t believe I’ve already got the back-to-school dinner routine on my mind, it’s not even August quite yet. But boom-bam, in less than a month, the stress of a new routine will escalate for many of us! Let a sheet pan supper restore order when the rest of life seems like chaos.

My Cranberry Orange Sheet Pan Salmon earns high marks as a healthy meal for busy work and school nights. And, shhh, this beautiful and “how can it be so easy” fish recipe is also my little secret to stress-free, last-minute entertaining. Read on to get the scoop on this sheet pan salmon recipe!

When it comes to fish, I love the meaty, heartiness of salmon and how it practically melts in your mouth with those good-for-your fats. Note: I get skin-on filets to maintain more of the omega fats and also it helps from having fish stick to the pan due to direct contact. A textured sheet pan can also help prevent that sicking and promote even air flow. And, while I usually cut down a larger fresh salmon filet (more economical), I appreciate how convenient it is to purchase single-portion pieces of salmon (or even frozen filets) when every second of dinner-making counts. 

Salmon is very sheet-pan friendly and happily cooks to perfection nestled among the other vegetables on the pan. Arranged (almost artfully, if I do say so) are green beans and fresh cranberries around the salmon in the center of a rimmed baking sheet. You can also substitute asparagus and, if fresh or frozen cranberries are not available, simply omit and then garnish with dried cranberries right before serving. Here’s a pro tip: Every year after Thanksgiving, I purchase a couple 1 lb. bags of fresh cranberries and toss them in the freezer so that I can enjoy this seasonal berry year-round (they thaw out perfectly for recipes like this). Thin slices of orange garnish the top of each salmon portion for extra zesty flavor. 

As a finishing touch, I drizzle a dressing-like sauce featuring juices, apple cider vinegar and olive oil and a little Dijon mustard before and after baking. To really save on time, I’ll often substitute my homemade dressing for the deliciously fresh Cranberry Orange Apple Cider Vinaigrette Dressing from Litehouse Foods (find it in the refrigerated shelves of the produce department). A little extra drizzle of EVOO is also nice!  

To serve, plate up a salmon filet and portion of green beans and drizzle with a little more dressing. Pair up with a green salad and whole grain to balance your plate. Hope you enjoy this no-stress sheet pan salmon dinner!

Do you have a go-to sheet pan dinner? An orange cranberry combo seems holiday-ish, but would you embrace it year-round like me? How are you making Back to School dinners easier? Share in the comments – XOXO, Jennifer

5 from 9 votes

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Cranberry Orange Sheet Pan Salmon

This 30 minute dinner is perfect for busy work nights, the fish and green beans all cook on the same sheet -- clean up is so easy! 

Course: dinner, entree

Keyword: citrus, fish, orange, salmon, sheet pan

Servings: 4 servings

Ingredients

• 1 to 1 ½ lbs. salmon skin on or off, your choice, cut into 4 individual filets
• 12 ounces fresh French green beans trimmed
• 2/3 cup fresh or frozen cranberries*
• 1 medium orange sliced thinly crosswise
• ½ teaspoon salt
• 1 tablespoon fresh parsley chopped
• 1 tablespoon olive oil

For dressing**

• ¼ cup cranberry juice
• ¼ cup fresh orange juice
• 2 tablespoons apple cider vinegar
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon Dijon mustard
• ½ teaspoon ground white pepper
• ½ teaspoon ground ginger

Instructions

1. Preheat oven to 400 F degrees.
2. Line pan with foil or lightly coat with baking spray for easier clean up.
3. Place individual salmon filets into center of pan with about ½ inch room between each.
4. Arrange green beans and fresh cranberries around fish (omit cranberries if using dried cranberries later).
5. Place orange slices in the center of each salmon filet.
6. Drizzle beans and cranberries with olive oil, lightly tossing in pan.
7. Whisk together ingredients for dressing in small bowl (or substitute the cup Cranberry Orange Apple Cider Vinaigrette Dressing from Litehouse Foods)
8. Drizzle ½ cup of the dressing primarily on fish and a little over beans. Save remainder for serving.
9. Season fish and beans with salt and parsley.
10. Place in center rack of oven and back for approximately 18 to 20 minutes, or until fish flaking and vegetables tender.
11. Remove from oven and drizzle with remaining dressing and serve with favorite sides.

Recipe Notes

*** In lieu of homemade dressing, may substitute 2/3 cup Cranberry Orange Apple Cider Vinaigrette Dressing from Litehouse Foods.