Ginger-Tahini Oven-Baked Salmon & Vegetables

The tahini sauce does double duty in this salmon recipe, serving as a glaze for the fish and as a drizzle for the entire dish at the end of cooking. The green beans are cooked just slightly in this recipe, to keep them crispy. If you like your green beans softer, look for thinner beans or haricot verts in the grocery store; they'll cook more quickly. This sheet-pan dinner 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!

Prep/Cook Time: 50 Minutes, Servings: 4

Ingredients

• 1 large sweet potato, cubed (about 12 ounces)
• 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 tahini plus 2 teaspoons
• 1 tablespoon honey plus 1 teaspoon
• 1½ teaspoons finely grated fresh ginger
• 1¼ pounds salmon, preferably wild-caught, cut into 4 portions
• 2 teaspoons rice vinegar
• 2 tablespoons chopped fresh chives (optional)

Directions

1. 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°F.
2. Combine sweet potato, mushrooms, 1 tablespoon oil, and 1/4 teaspoon salt in a large bowl; toss to coat.
3. 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.
4. Meanwhile, toss green beans with the remaining 1 tablespoon oil and 1/4 teaspoon salt. Combine soy sauce, tahini, honey, and ginger in a small bowl.
5. 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.
6. Stir vinegar into the remaining tahini sauce and drizzle it over the salmon and vegetables. Garnish with chives, if desired, and serve.

Nutritional Information

Per Serving: 555 Calories, Total Fat: 30 g, Saturated Fat: 6 g, Cholesterol: 78 mg, Carbohydrates: 37 g, Fiber: 8 g, Total Sugars: 16 g, Protein: 38 g, Sodium: 718 mg, Potassium: 1388 mg, Iron: 3 mg, Folate: 112 mcg, Calcium: 103 mg, Vitamin A: 13047 IU, Vitamin C: 21 mg

© Dotdash Meredith. All rights reserved. Used with permission.