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Sheet Pan Salmon with Citrus Avocado Salsa and Potatoes


1 pound baby potatoes, halved

5 tablespoons extra virgin olive oil

kosher salt and black pepper

4 (5-6 ounce) salmon fillets

1 tablespoon chopped fresh oregano

1 teaspoon smoked paprika

1 tablespoon orange zest, plus 6 orange slices

1 tablespoon lemon zest

1 pinch crushed red pepper flakes

2 small shallots, thinly sliced

2 cups baby arugula

1 tablespoon toasted sesame seeds

Citrus Avocado Salsa:

1 avocado, diced

1/2 cup fresh cilantro, chopped

1/2 cup fresh parsley, chopped

3 tablespoons extra virgin olive oil

juice of 1/2 an orange

juice of 1/2 a lemon

1 pinch flaky sea salt


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