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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