Sheet Pan Honey-Tahini Salmon with Roasted Vegetables
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.
- 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
Scale
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
Instructions
- 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).
- 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.
- 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.
- 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).
- 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.
- 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.
- 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.
Nutrition Facts (per serving): Calories: 515 kcal | Total Fat: 27 g (Saturated Fat: 4 g) | Cholesterol: 70 mg | Sodium: 640 mg | Total Carbs: 37 g (Fiber: 7 g, Sugars: 13 g, Net Carbs: 30 g) | Protein: 36 g | Key Nutrients: Vitamin A (130% DV), Vitamin C (25% DV), Potassium (1050 mg), Omega-3 Fatty Acids
These values are approximate and may vary based on ingredients and preparation.