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Ginger and Tahini Sheet Pan with Salmon


Serves 4


This is an easy sheet pan dinner with plenty of vegetables and packed with an Asian-influenced punch.


1 large sweet potato, cut into ½” cubes, unpeeled

1 head of broccoli broken into florets

3/4 pound fine haricot vert green beans, trimmed

2 Tablespoons extra virgin olive oil

½ teaspoon fine sea salt

2 Tablespoons reduced sodium soy sauce

1 Tablespoon plus 2 teaspoons tahini

1 Tablespoon plus 2 teaspoons honey

1 Tablespoon finely grated fresh ginger

4- 5 ounce salmon filets

2 teaspoons rice wine vinegar

½ lemon

2 scallions

1 teaspoon toasted sesame seeds



Preheat oven to 425F.

Place oven rack in the middle of the oven.

Place large sheet pan on the middle rack.

Toss sweet potatoes in 1 Tablespoon olive oil and ¼ teaspoon salt.

Spread sweet potatoes on half of the sheet pan and return to oven.

Roast for 10 minutes.

Toss broccoli and green beans in remaining 1 Tablespoon of olive oil and ¼ teaspoon salt.

When timer goes off for sweet potatoes, add green vegetables to other half of sheet pan.

Roast for 10 minutes.

Whisk together soy sauce, tahini, honey, and ginger in a small bowl until smooth.

Baste salmon with half of the soy combination.

When timer goes off, place salmon on center of sheet pan, on top of vegetables.

Roast for 12 minutes.

When timer goes off, turn oven to broil for 3 minutes.

Add rice wine vinegar and juice of half of a lemon to remaining soy combination.

Remove from oven, sprinkle salmon with scallions and sesame seeds.

Serve salmon over the vegetables and drizzle with the remaining soy dressing.

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