This sheet pan seafood dinner brims with unexpected flavors. The hidden key to this winter dish lies in your fruit bowl: bright oranges. Initially, the zest of the orange adds a refreshing jolt to a dressing made of olive oil, smoked paprika, and dried oregano—perfect for seasoning both the potatoes and salmon roasted together on a single sheet. Next, mix orange slices with creamy avocado, cilantro, and lime for a vibrant, chunky salsa. Pro tip: While smoked paprika adds a lovely smoky flavor to this dish, sweet paprika can be used if you prefer.
Ingredients:
– 2 navel oranges
– 3 tablespoons olive oil
– 1 tablespoon smoked paprika
– 2 teaspoons dried oregano
– 24 ounces baby Yukon Gold potatoes, halved
– 1.5 teaspoons kosher salt, divided
– 4 6-oz. skin-on salmon fillets, patted dry
– 2 avocados, chopped
– 0.5 cup loosely packed fresh cilantro leaves
– 0.25 cup fresh lime juice (from 4 limes)
Instructions:
1. Preheat the oven to 425°F. Zest one orange to yield one teaspoon and place the zest in a small bowl. Remove the rind from the oranges and cut the flesh into segments, placing them in a medium bowl. Add oil, paprika, and oregano to the orange zest; stir to combine.
2. Toss the potatoes with two tablespoons of the oil mixture and three-quarters teaspoon of salt on a parchment-lined, large rimmed baking sheet. Bake until golden and mostly tender, about 25 minutes.
3. Sprinkle the salmon with half a teaspoon of salt and rub with the remaining 1.5 tablespoons of oil mixture. Place the salmon, skin side down, on the baking sheet with the potatoes. Bake until the salmon is cooked to your desired doneness, 12 to 15 minutes for medium.
4. Meanwhile, add avocados, cilantro, lime juice, and the remaining quarter teaspoon of salt to the orange segments; stir to combine. Serve over the salmon and potatoes.
Per Serving: 660 calories; fat 35g; cholesterol 90mg; sodium 865mg; carbohydrates 51g; dietary fiber 12g; protein 42g; sugars 9g; saturated fat 6g.
