Fresh Citrus-Glazed Salmon with Roasted Vegetables
Flaky salmon fillets glazed with orange and ginger, served atop a bed of roasted seasonal vegetables for a restaurant-quality meal. This asian-inspired sheet pan ready in about 35 minutes pairs (5 oz each), skin-on salmon fillets, juiced and zested orange, grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (5 oz each), skin-on salmon fillets
- 1, juiced and zested orange
- 1 tbsp, grated fresh ginger
- 2 tbsp olive oil
- 1 medium, sliced into 1/4-inch rounds zucchini
- 1, sliced into thin strips red bell pepper
- 1 cup cherry tomatoes
- 2 cloves, minced garlic
- 1/2 tsp salt
Instructions
- Step 1: Preheat oven to 425°F. Place zucchini, bell pepper, and cherry tomatoes on a parchment-lined baking sheet. Drizzle with 1 tbsp olive oil, sprinkle with 2 minced garlic cloves and 1/4 tsp salt, then toss to coat evenly.
- Step 2: Roast vegetables for 15 minutes until edges are caramelized and tender, then set aside.
- Step 3: In a small bowl, mix 2 tbsp orange juice, 1 tsp orange zest, 1 tbsp grated ginger, and 1 tbsp olive oil. Pat salmon fillets dry, then brush generously with the citrus-ginger mixture on both sides.
- Step 4: Place salmon skin-side down on a separate baking sheet. Bake for 12-14 minutes until salmon is opaque and flakes easily with a fork, basting once with remaining glaze during cooking.
- Step 5: Serve salmon atop roasted vegetables, drizzling with any remaining pan juices for a vibrant, fragrant finish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Fresh Citrus-Glazed Salmon with Roasted Vegetables take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Fresh Citrus-Glazed Salmon with Roasted Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep juiced and zested orange from drying out.
Can I substitute ingredients in Fresh Citrus-Glazed Salmon with Roasted Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Fresh Citrus-Glazed Salmon with Roasted Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Fresh Citrus-Glazed Salmon with Roasted Vegetables?
Asian sheet pan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
