Food Recipes Smoky Sheet Pan Salmon and Potatoes Be the first to rate & review! This sheet pan seafood dinner is full of surprising flavors. By Julia Levy Julia Levy Julia Levy has been testing and developing recipes for over eight years. She has worked in the culinary arts since 2009 as a humble line cook and intern. In her 12-plus years in the food industry, she has held various positions such as prep cook, food runner, and test kitchen assistant. She began her recipe-developing career at Oxmoor House and currently creates recipes for Real Simple, among many others. Highlights: * Received her Bachelor's of Science in Culinary Nutrition from Johnson & Wales University * Received an Associate of Occupational Studies, Culinary Arts from The Culinary Institute of America * Published at Southern Living, HuffPost, New York Daily News, Health, Cooking Light, and more Real Simple's Editorial Guidelines Published on January 5, 2022 Print Rate It Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 15 mins Total Time: 40 mins Servings: 4 The secret ingredient in this winter sheet pan dinner is hiding in your fruit bowl. Sunny oranges work double duty to bring this dish to life. First, orange zest perks up a dressing of olive oil, smoked paprika, and dried oregano to season both the potatoes and salmon before they're roasted on a single baking sheet. Then toss orange slices with creamy avocado, cilantro, and lime to make a bright, chunky salsa. Hot tip: Smoked paprika brings a wonderful smoky element to this dish, but you can use sweet paprika if preferred. Ingredients 2 navel oranges 3 tablespoons olive oil 1 tablespoon smoked paprika 2 teaspoons dried oregano 24 ounce baby Yukon Gold potatoes, halved 1 ½ teaspoons kosher salt, divided 4 6-oz. skin-on salmon fillets, patted dry 2 avocados, chopped ½ cup loosely packed fresh cilantro leaves ¼ cup fresh lime juice (from 4 limes) Directions Preheat oven to 425°F. Zest 1 orange to yield 1 teaspoon and place zest in a small bowl. Remove rind from oranges and cut flesh into segments. Place segments in a medium bowl. Add oil, paprika, and oregano to orange zest; stir to combine. Toss potatoes with 2 tablespoons oil mixture and ¾ teaspoon salt on a parchment-lined large rimmed baking sheet. Bake until golden and mostly tender, about 25 minutes. Sprinkle salmon with ½ teaspoon salt and rub with remaining 1½ tablespoons oil mixture. Place salmon, skin side down, on baking sheet with potatoes. Bake until salmon is cooked to desired degree of doneness, 12 to 15 minutes for medium. Meanwhile, add avocados, cilantro, lime juice, and remaining ¼ teaspoon salt to orange segments; stir to combine. Serve over salmon and potatoes. Nutrition Facts Per Serving: 660 calories; fat 35g; cholesterol 90mg; sodium 865mg; carbohydrates 51g; dietary fiber 12g; protein 42g; sugars 9g; saturated fat 6g. Rate it Print