Sheet-Pan Citrus Salmon With White Beans

Name: Sheet-Pan Citrus Salmon With White Beans
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 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

By Yasmin Fahr

Updated January 13, 2026

Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.

Ready In: 30 min
Rating: (0)
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

Preparation

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.
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.
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.