The Ultimate Sheet Pan Salmon with Vegetables (With a Honey Tahini Glaze)

We all know that 5 PM panic when you need a healthy, satisfying meal but absolutely cannot face a sink full of dirty dishes. This easy one-pan wonder solves the weeknight rush without sacrificing flavor or nutrition. Imagine tender, flaky fish coated in a sticky, savory glaze, nestled next to caramelized sweet potatoes and crisp-tender beans.

Why This Honey Tahini Salmon Recipe Rocks

• The “Double-Duty” Sauce Strategy: The magic lies in the sauce. You use half to create a rich, caramelized crust on the fish while it roasts, and the rest gets brightened with vinegar for a fresh, zesty drizzle at the end.
• Perfect Texture Timing: Many sheet pan meals result in mushy veggies or dry protein. This method staggers the cooking times, ensuring the sweet potatoes get golden edges while the salmon stays buttery and moist.
• Minimal Cleanup, Maximum Flavor: By utilizing a single tray for your starch, veggies, and protein, you save time on washing up. It is the definition of a smart, stress-free evening.

A Balanced Plate Without the Math

If you are trying to eat intuitively or just want to feel good after dinner, this healthy roasted salmon and veggies combination is a winner. It naturally follows the “plate method” by offering a colorful variety of fiber-rich vegetables alongside quality protein and healthy fats.

The addition of tahini provides a creaminess that feels indulgent, but it is actually packed with calcium and healthy oils. I find this combination keeps me feeling full and steady throughout the evening, rather than looking for snacks an hour later.

How to Make This Easy One Pan Salmon Dinner

The process is all about layering. You start by roasting the “hard” vegetables—sweet potatoes and mushrooms—first, as they need a head start to develop flavor. While they get happy in the oven, you whisk together the ginger-garlic tahini sauce.

Once the potatoes soften, you simply nestle the salmon and green beans onto the same pan. Brush that savory, sweet glaze over the fish and let the oven finish the work. A quick broil at the end caramelizes the honey, giving you a restaurant-quality finish in minutes.

If you love the ease of this cooking method, you might also want to try My Favorite Lemon Garlic Chicken Sheet Pan for your next poultry night.

Kitchen Tips for Success

• Watch the Broiler: The glaze contains honey, which tastes amazing but burns quickly. When you switch to the broiler for that final char, keep a close eye on it—it can go from golden and bubbly to burnt in seconds.
• Sauce Consistency: Tahini brands vary wildly in thickness. If your sauce feels like a paste, whisk in a teaspoon of warm water until it is pourable but still thick enough to cling to the fish.
• Flavor Variations: If you crave a more citrusy profile, you can swap the tahini glaze for something lighter. Check out My Fail-Proof Baked Lemon Garlic Salmon for inspiration on tweaking flavors while keeping the technique.

Common Questions

Can I use frozen salmon for this?

Yes, but thaw it completely first. Pat the fillets very dry with paper towels before roasting. Excess water from frozen fish can steam the vegetables instead of roasting them, preventing that delicious browning.

Is the tahini flavor overpowering?

Not at all. When mixed with soy sauce, honey, and ginger, the tahini takes on a nutty, savory profile closer to a peanut sauce or sesame dressing. It adds a richness that ties the vegetables and fish together perfectly.

Sheet Pan Honey-Tahini Salmon with Roasted Vegetables

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This easy sheet pan dinner features perfectly roasted salmon and crisp vegetables brought together by a versatile tahini sauce. The sauce does double duty: half creates a rich, caramelized glaze on the fish, while the rest is brightened with vinegar for a fresh drizzle at the end. The addition of garlic adds a savory depth that pairs perfectly with the ginger and sweet potatoes, making for a balanced, healthy, and cleanup-friendly meal.

• Author: Mollie
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 60 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Cuisine: American Fusion / Mediterranean Inspired

Ingredients

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Produce & Protein

• 1 large sweet potato, peeled and diced into ½-inch cubes (about 12 oz / 340g)
• 1 lb cremini (baby bella) mushrooms, cleaned and quartered (about 450g)
• 1 lb fresh green beans, trimmed (about 450g)
• 1 ¼ lbs wild-caught salmon fillets, cut into 4 equal portions (about 570g)
• 1 ½ tsp fresh ginger, finely grated
• 1 clove garlic, minced

Pantry & Seasonings

• 2 tbsp extra virgin olive oil, divided (30 ml)
• 2 tbsp reduced-sodium soy sauce (30 ml)
• 1 tbsp plus 2 tsp tahini (sesame paste)
• 1 tbsp plus 1 tsp honey
• 2 tsp rice vinegar (10 ml)
• ½ tsp kosher salt, divided

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Instructions

1. Preheat and Prep: Position one oven rack in the center and another rack about 6 inches from the top heat source. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easy cleanup (optional, but recommended).
2. Roast Hard Vegetables: In a large mixing bowl, combine the diced sweet potatoes and quartered mushrooms. Drizzle with 1 tablespoon (15 ml) of olive oil and sprinkle with ¼ teaspoon of salt. Toss well to coat. Spread the vegetables in a single, even layer on the baking sheet. Roast on the center rack for 20 minutes, stirring halfway through, until the sweet potatoes begin to soften and brown edges appear.
3. Prepare the Dual-Purpose Sauce: While the vegetables roast, prepare the green beans by tossing them in a bowl with the remaining 1 tablespoon (15 ml) of olive oil and remaining ¼ teaspoon of salt. In a separate small bowl, whisk together the soy sauce, tahini, honey, grated ginger, and minced garlic until smooth. Note: Do not add the vinegar yet.
4. Assemble the Tray: Remove the baking sheet from the oven. Carefully push the mushrooms and sweet potatoes to one side of the pan. Spread the green beans on the opposite side. Nestle the salmon fillets into the center of the pan (between the veggie sections).
5. Glaze and Roast: Spoon exactly half of the tahini-soy mixture over the salmon fillets, spreading it gently to coat the tops. Reserve the remaining sauce. Return the pan to the oven and roast for 8 to 10 minutes, or until the salmon is opaque and flakes easily with a fork.
6. Broil and Finish: Turn the oven to “Broil” (High). Move the baking sheet to the top rack. Broil for 2 to 3 minutes—watch closely to prevent burning—until the glaze on the salmon is bubbly and caramelized and the vegetables are slightly charred.
7. Drizzle and Serve: Whisk the rice vinegar into the reserved tahini sauce (this thins it out and adds brightness). Divide the salmon and vegetables among four plates and drizzle everything with the finished sauce immediately before serving.

Notes

• Doneness Check: Salmon is cooked when the internal temperature reaches 145°F (63°C) at the thickest part, or when the flesh flakes easily with a fork.
• Allergy Alert: This recipe contains Fish (salmon), Soy (soy sauce), and Sesame (tahini).
  • Gluten-Free Option: Substitute the soy sauce with Tamari or Coconut Aminos.
• Vegetable Variation: If you prefer softer green beans, add them to the pan 5 minutes earlier (during the sweet potato roast step), though this makes the “one-pan” flow slightly less streamlined.
• Safety Note: When using the broiler (Step 6), the honey in the glaze can go from caramelized to burnt in seconds. Keep the oven door slightly ajar if possible and do not walk away.

Nutritional Information (Per Serving)

• Calories: 515 kcal
• Total Fat: 27g
• Saturated Fat: 4g
• Cholesterol: 70mg
• Sodium: 640mg
• Total Carbohydrates: 37g
• Dietary Fiber: 7g
• Sugars: 13g
• Protein: 36g
• Net Carbs: 30g
• Key Nutrients: Vitamin A (130% DV), Vitamin C (25% DV), Potassium (1050mg), Omega-3 Fatty Acids.

Nutrition information is calculated using third-party databases and is provided as a courtesy. Since values vary by brand and produce, we suggest calculating them yourself for the most accurate results.

I hope this recipe brings a little ease and a lot of flavor to your table tonight. Remember, these are just my kitchen adventures—always chat with your doctor for personalized nutritional tips! Happy cooking!