Sheet Pan Cranberry Orange Salmon with Green Beans Recipe

Sheet pan suppers are my little secret to getting a healthy, balanced dinner on the table quickly and with little effort. One of my favorite fish dishes, Cranberry Orange Sheet Pan Salmon, could easily be confused as an elaborate meal for special evenings – but in fact, it’s prep-to-plate in just 30-minutes, making it suitable for even the most harried nights when you don’t have much hustle left!

Drizzling Litehouse Cranberry Orange Apple Cider Vinaigrette Dressing on Salmon

Salmon is a great protein choice for a sheet pan dinner. Salmon is satisfying, almost meaty, and melts in your mouth thanks to an abundance of heart-healthy fats. Plus, it’s also quite accommodating to the “throw everything together” process because a large filet of salmon cut into individual servings cooks quickly, evenly and it about the same amount of time as the accompanying green beans. Choose a good-sized piece of salmon (about 1 to 1 ½ pounds) and then slice into four similar-sized portions. The choice to use skin-on or skin-off salmon is up to you – I prefer to keep the skin on during cooking because it offers a safety layer to keep the fish from sticking to a hot pan (and it also keeps the salmon moist with those beneficial Omega 3 fatty acids).

 Green beans and fresh cranberries are scattered around the salmon arranged together in the center of a rimmed baking sheet. You can also substitute asparagus and, if fresh or frozen cranberries are not available, simply omit and then garnish with dried cranberries right before serving. Every year after Thanksgiving, I buy a few bags of fresh cranberries and toss them in the freezer so that I can enjoy this seasonal berry year-round. Thin slices of orange garnish the top of each salmon portion for extra zesty flavor.

Cranberry Orange Sheet Pan Salmon prep time

To unite this sheet pan full of ingredients, Cranberry Orange Apple Cider Vinaigrette Dressing is drizzled about before baking . . . and then a little more upon serving. This new dressing from Litehouse Foods features a balanced blend between sweet orange and tart cranberry in an apple cider vinaigrette format. With only 10 calories per serving and no artificial flavors, no preservatives, and no fake sweeteners (just a tiny bit of honey), this low-cal dressing pours on loads of flavor without guilt. Naturally, the dressing also fantastic on salads, side dishes, fruit pairings and whatever else you can dream up.

To serve, plate up a salmon filet and portion of green beans and drizzle with a little more dressing. Add with a salad and whole grain to round out your plate. Enjoy!

Baked Cranberry Orange Salmon with French Green Beans Recipe

Serves 4 | Finish in 25 minutes

Prep to plate in under 30 minutes, this off-the-hook salmon dinner is baked on a sheet pan to make weeknight meal duty (and clean up) a snap!


  • 1 to 1 ½ lbs. salmon (skin on or off, your choice), cut into 4 individual filets
  • 12 ounces fresh French green beans, trimmed
  • 2/3 cup fresh or frozen cranberries*
  • 1 medium orange, sliced thinly crosswise
  • ½ teaspoon salt
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon olive oil
  • 2/3 cup Cranberry Orange Apple Cider Vinaigrette Dressing, divided


  1. Preheat oven to 400 F degrees.
  2. Line pan with foil or lightly coat with baking spray for easier clean up.
  3. Place individual salmon filets into center of pan with about ½ inch room between each.
  4. Arrange green beans and fresh cranberries around fish (omit cranberries if using dried cranberries later).
  5. Place orange slices in the center of each salmon filet.
  6. Drizzle beans and cranberries* with olive oil, lightly tossing in pan.
  7. Drizzle ½ cup of the dressing primarily on fish and a little over beans. Save remainder for serving.
  8. Season fish and beans with salt and parsley.
  9. Place in center rack of oven and back for approximately 18 to 20 minutes, or until fish flaking and vegetables tender.
  10. Remove from oven and drizzle with remaining dressing and *garnish with dried cranberries (if you have not used fresh or frozen during the cooking process).

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