1poundwhite button or cremini mushroomscut into 1-inch pieces (6 cups)
2tablespoonsolive oildivided
½teaspoonsaltdivided
1poundgreen beanstrimmed
2tablespoonsreduced-sodium soy sauce
1tablespoonplus 2 teaspoons tahini
1tablespoonplus 1 teaspoon honey
1 ½teaspoonsfinely grated fresh ginger
1 ¼poundssalmonpreferably wild-caught, cut into 4 portions
2teaspoonsrice vinegar
2tablespoonschopped fresh chivesOptional
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.