Sheet-Pan Citrus Salmon With White Beans

By Yasmin Fahr

Updated January 13, 2026

  • Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Media 1 of 1
Ready In
30 min
Rating
4(228)
Comments
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Colorful and bright in both flavor and appearance, this dish is a splash of sunshine for dark winter days. The purpose of the citrus rounds is twofold: They infuse the salmon with flavor, and they keep the fish from sticking to the bottom. (And yes, you can eat the citrus flesh, too.) While rich salmon works with the creaminess of the beans and punchy citrus flavors, a flaky white fish such as hake, cod or halibut would succeed equally well. Adjust the cook time depending on the thickness of the fish. Serve with couscous or a citrusy green salad.

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Ingredients

Yield:4 servings

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

30 grams carbs; 78 milligrams cholesterol; 563 calories; 15 grams monosaturated fat; 7 grams polyunsaturated fat; 6 grams saturated fat; 33 grams fat; 7 grams fiber; 768 milligrams sodium; 37 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 400 degrees. In a medium bowl, combine 1 tablespoon of olive oil with the grapefruit zest, orange zest, ginger and coriander. Season the salmon all over with salt then add to the bowl; toss to coat. 

  2. Step 2

    On a sheet pan, coat the white beans and citrus rounds with the remaining 3 tablespoons olive oil and season lightly with salt. Place some of the rounds next to each other so that the salmon can rest fully on the citrus rounds. Spread the beans around the fish and remaining citrus. Drizzle the beans lightly with additional olive oil. Top the fish with a few grinds of pepper. 

  3. Step 3

    Bake until the fish is just cooked through with the center a light pink color, 12 to 15 minutes, depending on the thickness of the salmon. Squeeze one of the lime quarters over the fish; garnish with the cilantro and serve with the remaining lime. 

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Ratings

4 out of 5
228 user ratings
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Comments

MSW

I made 2 small changes that helped this dish … 1) Added beans/grapefruit/oranges to the oven by themselves for about 10 minutes. Then added marinated salmon. 2) baked salmon for 12 minutes, then broiled for final 3. Salmon really tasted of the citrus, and the actual citrus fruit was very tasty. Sufficiently cooked that you could (and I’d suggest!) eating it all, rind included. Results = adults loved it, kids were horrified that their parents were eating orange rind.

Jon P.

We liked the salmon, but felt that 12-15 minutes isn't nearly enough time to do anything to the citrus rounds or beans other than heat them up. The rinds were bitter and tough after baking. Adding a bit of sugar or honey, or perhaps briefly broiling might help caramelize the sugars and improve the flavor and textures.

Frenchi

Didn’t love this one. The textures were too similar and the citrus was too bitter. Everyone agreed some sweetness was added.

Cary C.

A rare thing happened tonight: I made a NYT dish that we didn’t enjoy. My husband said it was too bitter and the beans were dry, and I must agree. This one is not a keeper and that’s a first for me!

G Sampson

I thought this was pretty darned good. Citrus slices cut thin were just right. No grapefruit around so made up for it with orange and lemon. Don’t forget the zest.

Sarah

We enjoyed this and my huz has trouble with drier foods since an accident years ago so I was a bit worried but all good. Unusual and might do again for our fishy friends!

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