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One Sheet Pan Salmon + Green Beans 🌱🌶ðŸ‹
Always love a good sheet pan dinner, but this one is especially TASTY.
BONUS: One-Pan means super EASY clean-up!
This quick salmon marinade produces extremely flavorful fish with a really nice balance of lightly salty-sweet tang that’ll have you reaching for this marinade over and over! (just wait for the compliments to pour in!)
This recipe is EXCELLENT for meal prep too!
Simply add 1/2 cup of brown rice, or quinoa, 1 cup veggies, and your baked salmon fillet, to each food prep container. Stays well in a sealed container in your fridge for up to 3 days.
Serve over brown rice, quinoa, or cauliflower rice.
Wild salmon contains an antioxidant called astaxanthin, this is what makes the wild salmon meat a beautiful dark pink to red color. It’s because of its natural diet!
Although wild-caught salmon typically costs a bit more than farmed salmon, it’s definitely worth its weight!
Wild-caught salmon has more vitamins, minerals, and anti-inflammatory benefits.
I typically only purchase salmon when I’m perusing the seafood counter and notice wild-caught salmon is on SALE….then it’s on!
Here’s how to make homemade ghee.
4 servings
Ingredients:
- 4 salmon fillets (6 oz each)
- 1 lb fresh green beans, ends trimmed
- 1 lb fresh cherry tomatoes
- 1 Tbsp avocado oil or olive oil
- 1 tsp garlic powder
- sea salt and ground pepper, to taste
For the marinade:
- 2 Tbsps clarified butter or ghee, melted
- 3 Tbsps low-sodium soy sauce, coconut aminos, or Bragg’s liquid aminos
- 2 Tbsps raw honey or pure maple syrup
- 1 Tbsp Dijon mustard
- 2 tsps sesame oil
Garnish:
- with sesame seeds and lime wedges
Instructions:
In a small bowl, add all of your marinade ingredients and whisk well to combine.
Place your salmon fillets in a shallow dish and drizzle your marinade over them.
Gently toss to get all the sides of the salmon nicely coated. If time allows, marinate your fish (covered) in the fridge for up to 1 hour.
Preheat your oven to 425 degrees f. and line a large rimmed baking sheet with parchment paper.
Place your marinated salmon on the prepared baking sheet skin-side-down.
Add your fresh green beans and tomatoes as shown. Drizzle green beans & tomatoes with avocado oil, garlic powder, and sea salt and pepper, to taste.
Roast in your preheated 425-degree f. oven for 12-15 minutes, or until salmon is cooked through and flakes easily.
Serve warm, garnished with sesame seeds and lime wedges.
Enjoy!
â¤Rachel
Ingredients
- 4 salmon fillets (6 oz each)
- 1 lb fresh green beans, ends trimmed
- 1 lb fresh cherry tomatoes
- 1 Tbsp avocado oil or olive oil
- 1 tsp garlic powder
- sea salt and ground pepper, to taste
For the marinade:
- 2 Tbsps clarified butter or ghee, melted
- 3 Tbsps low-sodium soy sauce, coconut aminos, or Bragg's liquid aminos
- 2 Tbsps raw honey or pure maple syrup
- 1 Tbsp Dijon mustard
- 2 tsps sesame oil
Garnish:
- with sesame seeds and lime wedges
Instructions
- In a small bowl, add all of your marinade ingredients and whisk well to combine.
- Place your salmon fillets in a shallow dish and drizzle your marinade over them. Gently toss to get all the sides of the salmon nicely coated. If time allows, marinate your fish (covered) in the fridge for up to 1 hour.
- Preheat your oven to 425 degrees f. and line a large rimmed baking sheet with parchment paper.
- Place your marinated salmon on the prepared baking sheet skin-side-down. Add your fresh green beans and tomatoes as shown. Drizzle green beans & tomatoes with avocado oil, garlic powder, and sea salt and pepper, to taste.
- Roast in your preheated 425-degree f. oven for 12-15 minutes, or until salmon is cooked through and flakes easily.
- Serve warm, garnished with sesame seeds and lime wedges.
- Enjoy!
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