Ginger-Tahini Oven-Baked Salmon & Vegetables

This delightful recipe combines the rich flavors of tahini sauce, used both as a glaze for salmon and a finishing drizzle, with the freshness of lightly cooked vegetables. It’s a perfect sheet-pan dinner that’s not only scrumptious but also easy to prepare with minimal clean-up.

Ginger-Tahini Oven-Baked Salmon & Vegetables

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 4
Calories 555 kcal

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 teaspoons tahini
  • 1 tablespoon plus 1 teaspoon 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

Instructions
 

Step 1:

  • Preheat the oven to 425°F with a rack in the middle and another about 6 inches from the broiler. Place a large rimmed baking sheet inside to heat.

Step 2:

  • Toss sweet potatoes and mushrooms with 1 tablespoon olive oil and 1/4 teaspoon salt in a large bowl.

Step 3:

  • Carefully remove the hot baking sheet from the oven. Spread the sweet potato and mushroom mixture evenly on it and roast for 20 minutes, stirring once, until the sweet potatoes start to brown.

Step 4:

  • Toss green beans with the remaining olive oil and salt. In a separate bowl, mix soy sauce, tahini, honey, and ginger for the sauce.

Step 5:

  • Remove the pan from the oven. Push the mushrooms and sweet potatoes to one side, placing the green beans on the other. Set salmon in the center, spreading half of the tahini sauce over it. Roast for another 8-10 minutes, until the salmon flakes easily.

Step 6:

  • Switch to broil and move the pan to the top rack, broiling for about 3 minutes until the salmon is glazed.

Step 7:

  • Stir rice vinegar into the remaining tahini sauce and drizzle over the salmon and vegetables. Garnish with chives if desired.

Notes

Tips

  • Make-Ahead: The tahini sauce can be prepared up to 1 day ahead. Cover and refrigerate.

Nutrition Facts (Per Serving)

  • Calories: 555
  • Fat: 30g
  • Carbohydrates: 37g
  • Protein: 38g

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