Modified Ginger-Tahini Oven-Baked Salmon & Vegetables

Modified Ginger-Tahini Oven-Baked Salmon & Vegetables

Modified Ginger-Tahini Oven-Baked Salmon & Vegetables

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 550 kcal

Ingredients
  

For the Vegetables:

  • 2 cups cauliflower florets cubed
  • 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

For the Sauce:

  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon tahini
  • 1 teaspoon erythritol or your preferred low-carb sweetener
  • 1 ½ teaspoons finely grated fresh ginger
  • 2 teaspoons rice vinegar

For the Salmon:

  • 1 ¼ pounds salmon preferably wild-caught, cut into 4 portions
  • 2 tablespoons chopped fresh chives optional

Instructions
 

Step 1: Preheat the Oven

  • Preheat the oven to 425°F (220°C) 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: Prepare the Vegetables

  • In a large bowl, toss the cauliflower florets and mushrooms with 1 tablespoon of olive oil and ¼ teaspoon of salt.
  • Carefully remove the hot baking sheet from the oven.
  • Spread the cauliflower and mushroom mixture evenly on the baking sheet and roast for 15 minutes, stirring once, until the cauliflower starts to brown and is tender.

Step 3: Add Green Beans and Salmon

  • In the same bowl, toss the green beans with the remaining olive oil and ¼ teaspoon of salt.
  • Push the roasted cauliflower and mushrooms to one side of the baking sheet, and spread the green beans on the other side.
  • Place the salmon portions in the center of the baking sheet.
  • In a small bowl, mix soy sauce, tahini, erythritol (or preferred sweetener), and grated ginger.
  • Brush half of the tahini sauce over the salmon portions.

Step 4: Roast the Salmon and Green Beans

  • Roast in the oven for another 8-10 minutes, until the salmon flakes easily with a fork and the green beans are tender.

Step 5: Broil for Glaze

  • Switch the oven to broil.
  • Move the baking sheet to the top rack and broil for about 3 minutes until the salmon is glazed and slightly crispy on top.

Step 6: Finish the Sauce

  • Remove the pan from the oven.
  • Stir rice vinegar into the remaining tahini sauce.
  • Drizzle the sauce over the salmon and vegetables.
  • Garnish with chopped fresh chives if desired.

Step 7: Serve

  • Divide the salmon and vegetables evenly among four plates.
  • Serve immediately and enjoy your delicious, low-carb meal!

Notes

Tips

  • Make-Ahead: Prepare the tahini sauce up to 1 day ahead. Cover and refrigerate.
  • Cooking Alternatives: If you don’t have a grill, you can use a grill pan or bake the salmon directly in the oven.
  • Resting the Salmon: Let the salmon rest for a few minutes after broiling to retain its juices.
  • Low-Carb Sweetener: Adjust the sweetness of the sauce by adding more or less erythritol based on your preference.
  • Vegetable Variations: Feel free to substitute cauliflower with other low-carb vegetables like zucchini or Brussels sprouts.
  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain texture.

Nutritional Information (Per Serving)

  • Calories: 550 kcal
  • Fat: 30g
  • Carbohydrates: 30g
  • Protein: 38g
  • Cholesterol: 70mg
  • Sodium: 700mg
  • Fiber: 6g
  • Sugar: 5g