The tahini sauce does double duty in this healthy salmon recipe, serving as a glaze for the fish and also as a drizzle for the entire dish at the end of cooking. The green beans are cooked just slightly in this recipe, to still be crisp. If you like your green beans tenderer, look for thinner beans or haricot verts in the grocery store; they’ll cook more quickly. This sheet-pan dinner recipe is not only delicious–it also comes together with just 25 minutes of active prep time, and there’s only one pan to clean up afterward!
Ingredients
1 large sweet potato, cubed (about 12 oz.)
1 pound white button or cremini mushrooms, cut into 1-inch pieces (6 cups)
2 tablespoons olive oil, divided
½ teaspoon salt, divided
1 pound green beans, trimmed
2 tablespoons reduced-sodium soy sauce
1 tablespoon plus 2 tsp. tahini
1 tablespoon plus 1 tsp. honey
1 ½ teaspoons finely grated fresh ginger
1 ¼ pounds salmon, preferably wild-caught, cut into 4 portions
2 teaspoons rice vinegar
2 tablespoons chopped fresh chives (Optional)
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Directions
Place a large rimmed baking sheet in the oven. Position one rack in the middle of the oven and another about 6 inches from the broiler. Preheat to 425 degrees F.
Combine sweet potato, mushrooms, 1 Tbsp. oil, and 1/4 tsp. salt in a large bowl; toss to coat.
Remove the baking sheet from the oven. Spread the vegetable mixture in an even layer on the pan; roast, stirring once, until the sweet potatoes are starting to brown, about 20 minutes.
Meanwhile, toss green beans with the remaining 1 Tbsp. oil and 1/4 tsp. salt. Combine soy sauce, tahini, honey, and ginger in a small bowl.
Remove the pan from the oven. Move the mushrooms and sweet potatoes to one side and place the green beans on the other side. Place salmon in the middle, nestling it on top of the vegetables, if necessary. Spread half of the tahini sauce on top of the salmon. Roast until the salmon flakes, 8 to 10 minutes more. Turn broiler to high; move the pan to the top rack and broil until the salmon is glazed, about 3 minutes.
Stir vinegar into the remaining tahini sauce and drizzle it over the salmon and vegetables. Garnish with chives, if desired, and serve.
Tips
To make ahead: Prepare tahini sauce (Step 4) up to 1 day ahead; cover and refrigerate.
Nutrition Facts (per serving)
| 555 | Calories |
| 30g | Fat |
| 37g | Carbs |
| 38g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Serving Size 1 piece salmon + 1 3/4 cups vegetables | |
| Calories 555 | |
| % Daily Value * | |
| Total Carbohydrate 37g | 14% |
| Dietary Fiber 8g | 27% |
| Total Sugars 16g | |
| Protein 38g | 75% |
| Total Fat 30g | 38% |
| Saturated Fat 6g | 30% |
| Cholesterol 78mg | 26% |
| Vitamin A 13047IU | 261% |
| Vitamin C 21mg | 23% |
| Folate 112mcg | 28% |
| Sodium 718mg | 31% |
| Calcium 103mg | 8% |
| Iron 3mg | 16% |
| Magnesium 102mg | 24% |
| Potassium 1388mg | 30% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
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