Yields: 3 servings
Prep time: 20-25 minutes
Cook time: 30-33 minutes
Ingredients
- For the Vegetables & Salmon:
- Approx. 9 oz (255g) sweet potato, scrubbed well and cut into ½ to ¾-inch cubes
- ¾ pound (approx. 4-5 cups) button or cremini mushrooms, wiped clean and cut into 1-inch pieces
- 1 ½ tablespoons olive oil, divided
- ⅜ teaspoon salt, divided (e.g., scant ¼ tsp + pinch)
- ½ teaspoon garlic powder (optional)
- ¾ pound green beans, trimmed
- Approx. 15 oz (425g) salmon fillet (preferably wild-caught), skin-on or off, cut into 3 equal portions
- For the Honey-Ginger Tahini Sauce:
- 1 ½ tablespoons reduced-sodium soy sauce (or tamari for gluten-free)
- 4 teaspoons tahini
- 1 tablespoon honey
- 1 generous teaspoon finely grated fresh ginger
- 1 ½ teaspoons rice vinegar
- For Garnish (Optional):
- 1 ½ tablespoons chopped fresh chives
- 1 teaspoon toasted sesame seeds
Instructions
- Preheat Oven and Pan: Position oven racks in the middle and about 6 inches below the broiler element. Preheat the oven to 425°F (220°C). Place a large rimmed baking sheet onto the middle rack to heat up while the oven preheats.
- Roast Sweet Potato & Mushrooms: In a large bowl, combine the cubed sweet potato and mushrooms. Drizzle with half of the olive oil (¾ tablespoon), sprinkle with about half of the salt (a pinch or scant ¼ teaspoon), and add the optional garlic powder. Toss well to coat evenly.
- Initial Roast: Carefully remove the hot baking sheet from the oven. Spread the seasoned sweet potato and mushroom mixture in a single layer on the hot pan. Return to the oven on the middle rack and roast for 20 minutes, stirring once halfway through, until the sweet potatoes are beginning to soften and brown at the edges.
- Prepare Remaining Components: While the first vegetables roast, add the trimmed green beans to the same (now empty) large bowl. Drizzle with the remaining olive oil (¾ tablespoon) and sprinkle with the remaining salt (¼ teaspoon). Toss to coat. In a separate small bowl, whisk together the soy sauce (or tamari), tahini, honey, and grated ginger until smooth.
- Add Salmon and Green Beans: After the initial 20 minutes of roasting, carefully remove the baking sheet from the oven. Push the sweet potatoes and mushrooms to one side of the pan. Arrange the seasoned green beans on the empty side. Place the 3 salmon portions (skin-side down, if applicable) in the center area between the vegetables.
- Sauce and Second Roast: Brush half of the prepared honey-ginger tahini sauce mixture evenly over the tops of the salmon portions. Return the baking sheet to the oven (middle rack). Roast for another 8-10 minutes, or until the salmon flakes easily with a fork (internal temperature reaching about 135-140°F / 57-60°C for medium), the green beans are tender-crisp, and the sweet potatoes are fully tender.
- Broil (Optional Glaze): For extra glaze, switch the oven setting to Broil (high). Carefully move the baking sheet to the higher oven rack (about 6 inches from broiler). Broil for 2-3 minutes, watching very closely to prevent burning, until the top of the salmon is nicely glazed and caramelized.
- Finish Sauce and Serve: Remove the baking sheet carefully from the oven. Stir the rice vinegar into the remaining honey-ginger tahini sauce mixture in the small bowl. Drizzle this finished sauce over the cooked salmon and all the roasted vegetables on the pan.
- Garnish and Plate: Sprinkle with the optional chopped fresh chives and toasted sesame seeds. Divide the salmon portions and roasted vegetables evenly among three plates. Serve immediately.
Recipe Notes:
- Preheating the baking sheet helps the vegetables roast and brown more effectively.
- Cut sweet potato cubes relatively small (½ to ¾-inch) to ensure they become tender within the cooking time.
- Salmon cooking time varies based on thickness; adjust as needed. Use a fork test or thermometer for doneness.
- Keep a close eye during the broiling step as the honey in the glaze can cause it to brown quickly.
- Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently.
Nutritional Information (Per Serving)
(Estimates based on standard nutritional databases using wild salmon, honey, and optional additions. Actual values may vary based on specific brands, ingredient sizes, and precise measurements.)
- Calories: Approx. 522 kcal
- Total Fat: Approx. 24 g
- Saturated Fat: Approx. 4.5 g (Estimate)
- Total Carbohydrates: Approx. 39 g
- Dietary Fiber: Approx. 9 g (Estimate)
- Total Sugars: Approx. 17 g (Estimate)
- Protein: Approx. 36.7 g
- Sodium: Approx. 450 mg (Estimate)
