Sheet-Pan Citrus Salmon With White Beans

By Yasmin Fahr

Updated January 13, 2026

Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Ready In
30 min
Rating
4(120)
Comments
Read comments

Colorful and bright in both flavor and appearance, this dish is a splash of sunshine for dark winter days. The purpose of the citrus rounds is twofold: They infuse the salmon with flavor, and they keep the fish from sticking to the bottom. (And yes, you can eat the citrus flesh, too.) While rich salmon works with the creaminess of the beans and punchy citrus flavors, a flaky white fish such as hake, cod or halibut would succeed equally well. Adjust the cook time depending on the thickness of the fish. Serve with couscous or a citrusy green salad.

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Ingredients

Yield:4 servings

  • 4 tablespoons olive oil, divided, plus more for drizzling

  • 1 small grapefruit, zested (about 1 tablespoon) and sliced into thin rounds, seeds removed

  • 1 small seedless orange, such as navel, zested (about 1 tablespoon) and sliced into thin rounds

  • 1 tablespoon finely grated ginger (from a 1-inch piece)

  • 2 teaspoons ground coriander

  • 4 (4- to 6-ounce) skinless salmon fillets

  • Salt and black pepper

  • 1 (15-ounce) can white beans, rinsed

  • 1 lime, quartered, for serving

  • 2 to 3 sprigs of cilantro, leaves gently torn

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

30 grams carbs; 78 milligrams cholesterol; 563 calories; 15 grams monosaturated fat; 7 grams polyunsaturated fat; 6 grams saturated fat; 33 grams fat; 7 grams fiber; 768 milligrams sodium; 37 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 400 degrees. In a medium bowl, combine 1 tablespoon of olive oil with the grapefruit zest, orange zest, ginger and coriander. Season the salmon all over with salt then add to the bowl; toss to coat. 

  2. Step 2

    On a sheet pan, coat the white beans and citrus rounds with the remaining 3 tablespoons olive oil and season lightly with salt. Place some of the rounds next to each other so that the salmon can rest fully on the citrus rounds. Spread the beans around the fish and remaining citrus. Drizzle the beans lightly with additional olive oil. Top the fish with a few grinds of pepper. 

  3. Step 3

    Bake until the fish is just cooked through with the center a light pink color, 12 to 15 minutes, depending on the thickness of the salmon. Squeeze one of the lime quarters over the fish; garnish with the cilantro and serve with the remaining lime. 

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Ratings

4 out of 5
120 user ratings
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Comments

Jon P.

We liked the salmon, but felt that 12-15 minutes isn't nearly enough time to do anything to the citrus rounds or beans other than heat them up. The rinds were bitter and tough after baking. Adding a bit of sugar or honey, or perhaps briefly broiling might help caramelize the sugars and improve the flavor and textures.

Frenchi

Didn’t love this one. The textures were too similar and the citrus was too bitter. Everyone agreed some sweetness was added.

Donna H

The oranges were sweet, but would add a dash of sugar or or light swipe of honey on the grapefruit. Salmon needed more flavor. Maybe also put slices on the fish. There's enough fruit. Beans were OK, not great.

Guido

Really not worth the effort. Adding the rinds to the marinade gave the fish a bitter note. The beans were bland and tasteless.

AMY

all pervasive bitter citrus taste not for our palate

Lynda

I just bought a package of skin-on chicken thighs. Can I substitute the salmon with chicken?

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