Yields: 3 servings Prep time: 12 minutes Cook time: 25-28 minutes
Ingredients
- For the Vegetables:
- 1 ½ cups cauliflower florets, cut into bite-sized pieces
- ¾ pound (approx. 4-5 cups) button or cremini mushrooms, cut into 1-inch pieces
- 1 ½ tablespoons olive oil, divided
- ⅜ teaspoon salt, divided (e.g., scant ¼ tsp + pinch)
- ¾ pound green beans, trimmed
- For the Tahini-Ginger Sauce:
- 1 ½ tablespoons reduced-sodium soy sauce (or tamari for gluten-free)
- 2 ¼ teaspoons tahini
- ¾ teaspoon erythritol (or your preferred low-carb sweetener, adjust to taste)
- 1 generous teaspoon finely grated fresh ginger
- 1 small clove garlic, minced or pressed (optional)
- 1 ½ teaspoons rice vinegar
- For the Salmon:
- Approx. 15 oz (425g) salmon fillet (preferably wild-caught), skin-on or off, cut into 3 equal portions
- 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 Cauliflower & Mushrooms: While the oven heats, prepare the first batch of vegetables. In a large bowl, combine the cauliflower florets and mushrooms. Drizzle with half of the olive oil (¾ tablespoon) and sprinkle with about half of the salt (a pinch or scant ¼ teaspoon). Toss well to coat evenly.
- Initial Roast: Carefully remove the hot baking sheet from the oven. Spread the seasoned cauliflower and mushrooms in a single layer on the hot pan. Return to the oven on the middle rack and roast for 15 minutes, stirring once halfway through.
- 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, tahini, erythritol (or sweetener), grated ginger, and optional minced garlic.
- Add Salmon and Green Beans: After the initial 15 minutes of roasting, carefully remove the baking sheet from the oven. Push the cauliflower 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 tahini-ginger 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) and the green beans are tender-crisp.
- Broil (Optional Glaze): For extra glaze and slight crispiness, 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 starting to crisp at the edges.
- Finish Sauce and Serve: Remove the baking sheet carefully from the oven. Stir the rice vinegar into the remaining tahini-ginger 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 the optional chopped fresh chives and toasted sesame seeds over the salmon and vegetables. 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 nicely.
- Adjust the amount of low-carb sweetener to your personal preference.
- 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 things can brown very quickly.
- Feel free to swap green beans or cauliflower for other sturdy vegetables like broccoli florets, bell peppers, or zucchini spears, adjusting roasting times if necessary.
- 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, erythritol, and optional garlic/sesame seeds. Actual values may vary based on specific ingredient choices and portion sizes.)
- Calories: Approx. 440 kcal
- Total Fat: Approx. 22 g
- Saturated Fat: Approx. 4 g (Estimate)
- Total Carbohydrates: Approx. 19 g
- Dietary Fiber: Approx. 6 g (Estimate)
- Total Sugars: Approx. 7 g (Estimate)
- Protein: Approx. 36 g
- Sodium: Approx. 450 mg (Estimate)
