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Sheet Pan Ginger-Soy Salmon With Citrus Salad Recipe

Quick-marinated sheet pan-roasted salmon makes a savory companion to crisp greens with zingy citrus dressing.

Allergen Information
Allergen Information
Product contains:
  • Almonds



  • 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.  
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Store it Smart

Keep leftover salad in its original container because it’s especially designed for keeping salad fresh for longer. Just seal it as tightly as possible.

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