Ginger and Tahini Salmon

1 large sweet potato cut into 1/2-inch cubes unpeeled | 1 head of broccoli broken into florets | 3/4 lb fine haricot vert green beans trimmed | 2 Tbsp extra virgin olive oil | 1/2 tsp fine sea salt | 2 Tbsp reduced sodium soy sauce | 1 Tbsp plus 2 tsp tahini | 1 Tbsp plus 2 tsp honey | 1 Tbsp finely grated fresh ginger | 4 five-ounce salmon filets | 2 tsp rice wine vinegar | 1/2 lemon | 2 scallions | 1 tsp toasted sesame seeds

1. Preheat oven to 425°F. | 2. Place oven rack in middle of oven. | 3. Place large sheet pan on middle rack. | 4. Toss sweet potatoes in 1 Tbsp olive oil and 1/4 tsp salt. | 5. Spread on half of sheet pan and return to oven. Roast 10 minutes. | 6. Toss broccoli and green beans in remaining 1 Tbsp olive oil and 1/4 tsp salt. | 7. When timer goes off, add green vegetables to other half of sheet pan. Roast 10 minutes. | 8. Whisk together soy sauce, tahini, honey, and ginger. | 9. Baste salmon with half of soy combination. | 10. When timer goes off, place salmon on center of sheet pan on top of vegetables. Roast 12 minutes. | 11. Turn oven to broil for 3 minutes. | 12. Add rice wine vinegar and juice of half a lemon to remaining soy combination. | 13. Remove from oven, sprinkle salmon with scallions and sesame seeds. Serve over vegetables and drizzle with remaining soy dressing.