One pan orange salmon with sweet potatoes and broccoli is an easy and nutritious weeknight meal that’s ready in just 20 minutes!
I feel like the second the calendar flipped to September, a switch flipped. It’s cold. It’s getting dark early. Fall feels imminent and I’m not ready.
Don’t get me wrong – I love fall – but the cooler weather and darker evenings make me so tired. I don’t remember ever swapping the grill for the oven this early in the season, and I’m a little nervous about what winter has in store for us this year.
Luckily this one-pan orange salmon is easy to throw together and can be made with minimal energy, even on the coldest, darkest nights.
Salmon is one of my favorite types of fish, and I especially love how easy it is to roast. It only takes 10 minutes and it almost always comes out succulent and flavorful.
(I say almost always because you really need to buy good salmon. That fish in the photo there? I knew the second I opened the package that it wasn’t going to turn out well. The portions were oddly shaped, pale, and tough. I should have known there was a reason that it was on sale for half off!)
This one pan orange glazed salmon is one of my favorite ways to prepare it lately. The sweet and spicy flavors go great with sweet potatoes and broccoli, so you can cook everything together for a super easy weeknight meal.
I got the inspiration to use orange marmalade on salmon from another one of my favorite recipes, 5 ingredient lemon curd salmon. I love how the lemon curd melts into a delicious glaze while the salmon cooks.
For this Asian-inspired orange version, I swapped the lemon curd out for orange marmalade and added a splash of soy sauce for depth and some sriracha for a little kick.
I tossed some orange segments in with the sweet potatoes and broccoli while they cook. It subtly flavors them and also creates a steamier environment in the oven that give the potatoes a softer texture (think more baked potato, less oven fries).
If you’re not a fan of salmon, this glaze is also great on shrimp.
Follow the same instructions, but check them after 6 minutes because they’ll cook a little bit faster than the salmon does.
More easy sheet pan dinners:
- Sheet Pan Chicken Fajitas
- Mediterranean Chicken Thighs
- Sheet Pan BBQ Chicken with Mango Salad
- Spanish Style Potatoes with Chorizo
- Lemon-Parmesan Gnocchi with Mushrooms
If you like to prep ahead, you’ll also love my collection of make-ahead breakfast ideas.
More healthy salmon recipes
Ingredients
- 2 sweet potatoes
- 1 head broccoli
- 2 tablespoons olive oil
- 1 small naval orange
- 3 tablespoons orange marmalade
- 1 teaspoon reduced sodium soy sauce
- ½ teaspoon sriracha
- 4 4- ounce salmon filets
- 1 tablespoon sesame seeds
Instructions
- Heat your oven to 400ºF.
- Scrub the sweet potatoes and cut them lengthwise into quarters; slice into 1/2-inch pieces. Cut the broccoli into florets. Cut the orange into segments.
- Arrange the vegetables on a large baking sheet and drizzle with olive oil; mix to coat. Season with salt and pepper.
- Place the orange segments on top of the vegetables. Bake for 10 minutes.
- In a small bowl, combine the marmalade, soy sauce, and sriracha. Remove the baking sheet from the oven and push the vegetables to the sides of the pan to make room for the salmon. Place the salmon on the pan and slather each filet with the marmalade glaze.
- Return the pan to the oven and bake another 10 minutes, or until the salmon is cooked to your liking.
- Sprinkle the salmon with sesame seeds. Squeeze the oranges over everything for extra flavor.
This looks like farm-raised Atlantic salmon. I would suggest buying wild-caught Pacific salmon both for better quality and better production practices, even though it’s more expensive. I buy frozen wild-caught salmon and thaw it ahead of time. Sometimes it goes on sale and you can stock up.
Yeah, as I noted in the post this was cheap salmon that was on sale and definitely wasn’t the best quality. I definitely recommend splurging for quality fish!
The salmon just doesn’t taste good with a sweet glaze IMHO. Back to lemon and dill and such for us. The roasting also left an icky scum from the protein liquid leaching from the fish — we did rinse and pat dry before roasting.
I roasted the sweet potatoes for 6 minutes before adding the other veggies and then added the salmon the last 10 minutes. The sweet potatoes were perfectly done — I don’t think they would have been in 20 minutes. The veggies were fine but I prefer them with a bit of herbed salt on top of the olive oil — I can’t see that the oranges added anything.
Not a success for us.
Healthy, quick, easy, and yummy. Checks all the boxes!
Lovely! Thank you! Nervous at first, but it was so easy! I love the sauce!
I wanted the fish to get up to the recommend 145°, so I left it in a few more minutes, but I think I dried it out a bit. So maybe next time I’ll set the oven to a slightly higher temp…? And there will definitely be a next time!
Love, love, love this recipe, so yummy! My husband and I both loved it! Will making again. Thanks for the recipe ❤
Great weeknight dinner. Tastes wonderful, definitely a keeper!
What a hit! I cooked for 6 so I did this in two pans but the salmon was the perfect balance of spicy and sweet and instead of more sweet potatoes to get a higher yield, I threw in a handful of baby reds. Had to cook it a little longer but the whole meal was fabulous and left my book club coming for seconds. One woman asked for the recipe link. Will make this again!
10 min for sweet potatoes? You’re going to be eating rock hard potatoes.
20 minutes! You add the salmon after the first 10, but then everything goes back into the oven to finish cooking together.