Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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!

Diabetic Living Magazine, Fall 2019


Recipe Summary

25 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • 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 degrees F.

  • Combine sweet potato, mushrooms, 1 Tbsp. oil, and 1/4 tsp. salt in a large bowl; toss to coat.

  • 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.

  • Meanwhile, toss green beans with the remaining 1 Tbsp. oil and 1/4 tsp. salt. Combine soy sauce, tahini, honey, and ginger in a small bowl.

  • 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.

  • 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 Facts

1 piece salmon + 1 3/4 cups vegetables
555 calories; protein 37.7g; carbohydrates 37.3g; dietary fiber 7.6g; sugars 15.6g; fat 29.9g; saturated fat 5.9g; cholesterol 78mg; vitamin a iu 13047IU; vitamin c 21.1mg; folate 112mcg; calcium 102.6mg; iron 2.8mg; magnesium 101.7mg; potassium 1387.7mg; sodium 718.4mg.