Dinner

Sheet-Pan Citrus Salmon With White Beans Recipe

ByElena Hart February 9, 2026February 9, 2026

Introduction

This Sheet-Pan Citrus Salmon with White Beans is a bright, flavorful dish that’s easy to prepare and perfect for a healthy weeknight meal. The combination of zesty citrus, fragrant ginger, and tender salmon makes for a delightful and colorful plate. Plus, using just one pan keeps cleanup simple.

The image shows four cooked salmon fillets with a light golden-brown crust, each resting on thin slices of bright orange citrus rounds spread evenly in a metal baking tray. Scattered around the fillets and citrus slices are light beige cashew nuts and clusters of fresh, vibrant green cilantro leaves, adding texture and color contrast. In the top left corner, two halves of a squeezed lime with a bright green interior are visible. The tray has a silver metallic finish, and the overall setting is on a white marbled texture surface. A metal spatula lifts one piece of salmon from the tray. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Heat the oven to 400 degrees Fahrenheit. In a medium bowl, combine 1 tablespoon of olive oil with the grapefruit zest, orange zest, grated ginger, and ground coriander. Season the salmon fillets with salt, then add them to the bowl and toss gently to coat.
Step 2: On a sheet pan, toss the white beans and citrus rounds with the remaining 3 tablespoons of olive oil. Season lightly with salt. Arrange some of the citrus slices next to each other to form a bed where you will place the salmon fillets. Spread the beans around the fish and the remaining citrus. Drizzle a little extra olive oil over the beans and fish, then grind black pepper over the salmon.

Step 3: Bake in the preheated oven until the salmon is just cooked through and the center is a light pink color, about 12 to 15 minutes depending on thickness. Remove from the oven, squeeze a lime quarter over each fillet, garnish with torn cilantro leaves, and serve with the remaining lime wedges.

Tips & Variations

For extra flavor, marinate the salmon in the citrus and ginger mixture for 15 to 30 minutes before baking.
If fresh grapefruit and orange aren’t available, use a mix of lemon and lime zest plus sliced lemons for a different but equally vibrant citrus flavor.

Swap white beans for chickpeas or cannellini beans for variety.
Add a sprinkle of chili flakes to the citrus mix for a subtle heat twist.

Storage

Store leftover salmon and beans in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or a low-temperature oven to prevent the salmon from drying out. This dish is best enjoyed fresh but keeps well for quick meals later in the week.

How to Serve

The image shows four cooked salmon fillets placed on a baking tray with a shiny surface. Each fillet is sitting on a round orange slice, with the bright orange and light orange shades contrasting with the pinkish-orange salmon. Around the salmon and orange slices, there are scattered light beige cashew nuts and green parsley leaves adding color and texture. Some lime halves with a fresh green color are also placed in the corners. The salmon has a lightly seasoned look with black pepper and spices on the surface. A metal spatula is lifting one salmon fillet from the bottom left. The tray is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use skin-on salmon fillets?

Yes, you can use skin-on fillets if you prefer. Just place the salmon skin-side down on the citrus slices. The skin will help hold the fillet together while cooking and can add extra flavor and texture.

What can I serve with this dish?

This salmon pairs wonderfully with a simple green salad, steamed vegetables, or crusty bread to soak up the citrusy juices and olive oil. You could also serve it over cooked quinoa or rice for a more filling meal.