Preheat the oven to 400°F.

Spray a sheet pan with nonstick cooking spray or line with parchment paper for easier cleanup.

Remove salmon filet from packaging.

Rinse and pat dry with paper towels.

You can use skin on salmon or a filet with the skin already removed.

Place the prepared salmon filet in the center of the sheet pan. Slice oranges and place them on the sheet pan next to (not on top of) the salmon and set aside.

In a small saute pan, melt the butter over medium heat. Add the minced garlic to the pan and saute for 1-2 minutes until the garlic is fragrant.

Add ginger paste, orange zest, orange juice, brown sugar, and soy sauce to the pan. Stir.

Bring the sauce to a boil. Reduce heat to a simmer and continue cooking until the sauce thickens a bit (about 3-4 minutes).

Pour the sauce over the salmon and the oranges. Use a pastry brush to spread the sauce to cover the full salmon filet.

Bake for 8-10 minutes or until the inside of the salmon is no longer glassy and has turned mostly opaque. It does not need to be opaque all the way through as it will continue cooking during the next step.

For a bit of browning on the top of the salmon and oranges, switch the oven to the broil setting and broil for just a minute or two until the sauce has caramelized over the dish.

Remove from the oven and transfer to a serving dish.

Sprinkle with a bit of fresh, chopped parsley and/or flaky sea salt if desired.

Serve immediately.