The Best Sheet Pan Salmon with Vegetables (Honey Tahini Glaze)

Avoid mushy dinners with this sheet pan salmon with vegetables that uses a strategic roasting timeline to keep edges crisp. A dual-purpose honey tahini sauce creates a sticky, caramelized glaze on the fish while remaining bright and zesty over the greens.

Why This Recipe Rocks

• The Two-For-One Sauce Magic: We don’t just use the sauce to glaze the fish; we reserve half to whisk with vinegar for a bright, fresh drizzle at the end. This creates layers of flavor—rich and caramelized on the salmon, yet zesty and bright on the veggies.
• No More Mushy Veggies: Most sheet pan fails happen because everything cooks at different rates. We give the hard root vegetables a head start so they get tender and golden, while the salmon and green beans stay crisp and juicy.
• A “Cheat Code” for Flavor Depth: The combination of nutty tahini and savory soy sauce mimics a complex, slow-cooked marinade. You get that restaurant-quality umami punch without needing a pantry full of obscure ingredients.

A Balanced “Win” for Your Weeknight

As someone who spent years overcomplicating “diet food,” finding meals like this was a game-changer. It follows the perfect “balanced plate” formula naturally: you have your fiber-rich carbohydrates from the sweet potatoes, volume from the greens, and high-quality protein and healthy fats from the salmon.

It’s satisfying enough that you won’t be raiding the pantry an hour later, but light enough to leave you feeling energized. If you love effortless fish dinners, you might also want to try My Fail-Proof Baked Lemon Garlic Salmon for a citrusy twist.

Chef’s Tips for Perfection

• Watch the Broiler Like a Hawk: The honey in the glaze caramelizes beautifully, but it can go from “golden delicious” to “charred disaster” in seconds. Keep the oven door slightly ajar and don’t walk away during the final two minutes.
• Sauce Consistency Matters: Tahini brands vary wildly in thickness. If your sauce feels like peanut butter, whisk in a teaspoon of warm water until it’s pourable but still thick enough to cling to the fish.
• Customize Your Crunch: Not a fan of green beans? Asparagus or broccoli florets work perfectly here with the same cooking time. If you want to switch up the dressing entirely for a different Asian-inspired vibe, check out my Zesty Ginger Scallion Dressing.

Common Questions

Can I meal prep this for lunch?

Absolutely. This is a brilliant honey tahini salmon recipe for meal prep because roasted sweet potatoes hold their texture well. The salmon stays moist thanks to the tahini fat content. Just store the extra drizzle sauce in a separate small container to keep everything fresh.

What if I don’t have a large sheet pan?

Crowding the pan steams the vegetables instead of roasting them. If your pan is small, split the ingredients between two sheets and rotate them halfway through cooking. Giving the veggies room to breathe is the secret to those delicious crispy edges.

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 easy one pan salmon dinner becomes a staple in your rotation just like it is in mine. It proves that eating well doesn’t require a culinary degree or hours of cleanup. Remember, these are just my kitchen adventures—always chat with your doctor or nutritionist for personalized dietary tips!