Ginger Tahini Oven Baked Salmon & Vegetables
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
- 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)