Ginger-Tahini Oven-Baked Salmon & Vegetables

Ginger-Tahini Oven-Baked Salmon & Vegetables

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From: Diabetic Living Magazine, Fall 2019

The tahini sauce does double duty in this healthy salmon recipe, serving as a glaze for the fish and also as a drizzle for the entire dish at the end of cooking. The green beans are cooked just slightly in this recipe, to still be crisp. If you like your green beans tenderer, look for thinner beans or haricot verts in the grocery store; they'll cook more quickly. This sheet-pan dinner recipe is not only delicious—it also comes together with just 25 minutes of active prep time, and there's only one pan to clean up afterwards!

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 large sweet potato, cubed (about 12 oz.)
  • 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
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon plus 2 tsp. tahini
  • 1 tablespoon plus 1 tsp. honey
  • 1½ teaspoons finely grated fresh ginger
  • 1¼ pounds salmon, preferably wild-caught, cut into 4 portions
  • 2 teaspoons rice vinegar
  • 2 tablespoons chopped fresh chives (optional)

Preparation

  • Prep

  • Ready In

  1. Place a large rimmed baking sheet in the oven. Position one rack in the middle of the oven and another about 6 inches from the broiler. Preheat to 425°F.
  2. Combine sweet potato, mushrooms, 1 Tbsp. oil, and ¼ tsp. salt in a large bowl; toss to coat.
  3. Remove the baking sheet from the oven. Spread the vegetable mixture in an even layer on the pan; roast, stirring once, until the sweet potatoes are starting to brown, about 20 minutes.
  4. Meanwhile, toss green beans with the remaining 1 Tbsp. oil and ¼ tsp. salt. Combine soy sauce, tahini, honey, and ginger in a small bowl.
  5. Remove the pan from the oven. Move the mushrooms and sweet potatoes to one side and place the green beans on the other side. Place salmon in the middle, nestling it on top of the vegetables, if necessary. Spread half of the tahini sauce on top of the salmon. Roast until the salmon flakes, 8 to 10 minutes more. Turn broiler to high; move the pan to the top rack and broil until the salmon is glazed, about 3 minutes.
  6. Stir vinegar into the remaining tahini sauce and drizzle it over the salmon and vegetables. Garnish with chives, if desired, and serve.
  • To make ahead: Prepare tahini sauce (Step 4) up to 1 day ahead; cover and refrigerate.

Nutrition information

  • Serving size: 1 piece salmon + 1¾ cups vegetables
  • Per serving: 555 calories; 30 g fat(6 g sat); 8 g fiber; 37 g carbohydrates; 38 g protein; 112 mcg folate; 78 mg cholesterol; 16 g sugars; 13,047 IU vitamin A; 21 mg vitamin C; 103 mg calcium; 3 mg iron; 718 mg sodium; 1,388 mg potassium
  • Nutrition Bonus: Vitamin A (261% daily value), Vitamin C (35% dv), Folate (28% dv)
  • Carbohydrate Servings:

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