Sheet Pan Ginger-Soy Salmon with Citrus Salad

Sheet Pan Ginger-Soy Salmon with Citrus Salad

Sheet Pan Ginger-Soy Salmon with Citrus Salad

Quick-marinated sheet pan-roasted salmon makes a savory companion to crisp greens with zingy citrus dressing.
Course Main Course
Servings 4 people


  • 1 package Fresh Express Citrus Burst™ Kit (7.5 oz)
  • 4 pieces fresh salmon (5–6 oz. each) skin removed
  • 2 cloves garlic crushed
  • 1 piece fresh ginger (1-in.) minced (about 2 Tbsp.)
  • 2 Tbsp. soy sauce
  • 1 Tbsp. sesame oil
  • 1 tsp. salt
  • 1 tsp. black pepper


  • Place salmon, garlic, ginger, soy sauce, sesame oil, and salt and pepper in a plastic zip-top bag, toss gently and allow to marinate for 30–45 minutes.
  • Preheat oven to 425°.
  • Place salmon fillets on a baking sheet lined with parchment or lightly coated with nonstick spray. Spoon any remaining marinade over fish.
  • Bake for 8–10 minutes, until fish flakes easily when pierced with the tip of a paring knife.
  • Season Citrus Burst™ salad blend with a pinch of salt; toss with Pomegranate Orange Vinaigrette.
  • Divide salad among 4 plates. Scatter orange cranberries over salad.
  • Top each with a piece of glazed salmon. Scatter pomegranate arils and roasted sliced almonds over salmon.  

Contains Allergens:

  • Almonds
Made with
Citrus Burst Salad Kit

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