Sheet Pan Citrus Salmon & Avocado-Arugula Salad

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 4


  • Klarbrunn Citrus Blend Sparkling Water
  • 1 lb. Baby Potatoes
  • 4 Salmon Fillets 5-6 oz each
  • ¼ cup Olive Oil
  • 1 tsp. Chili Pepper Flakes
  • 1 tsp. Italian HerbSeasoning
  • 1 tsp. Paprika
  • 1 Lemon
  • 1 Orange
  • ½ small Red Onion thinly sliced
  • Arugula for serving
  • Avocado for serving
  • Vinaigrette for serving


  • Preheat oven to 425F.Line a rimmed baking pan with parchment paper.
  • Add the baby potatoes to the prepared baking pan. Toss with 2 tablespoons of the olive oil. Roast for 15-20 minutes, until fork tender.
  • In the meantime, make the sauce. In a small bowl, stir together the remaining olive oil, lemon juice, zest of the lemon, zest of the orange, chili pepper flakes, herb seasoning, and paprika. Season with salt and black pepper to taste.
  • Slice the orange into thin slices.
  • Remove the sheet pan from the oven. Push the potatoes to the sides of the pan. In the center, add a single layer of the orange slices and thinly sliced red onion.
  • Add the salmon fillets on top.
  • Evenly spoon the citrus sauce over the salmon fillets. Use the back of the spoon to rub the sauce evenly over the fillets.
  • Bake for 15-18 minutes, depending on thickness. Broil for an additional 2-3 minutes.
  • To serve, toss the arugula in the vinaigrette. Add to your serving dishes, top with thinly sliced avocado. Add the cooked salmon fillets.
  • Enjoy warm with Klarbrunn Citrus Blend Sparkling Water!