Sheet Pan Tahini Salmon with Vegetables
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Sheet Pan Tahini Salmon with Vegetables
Sizzlefish Support
Rated 5.0 stars by 1 users
Category
Salmon Recipe
Servings
4
Prep Time
15 minutes
Cook Time
25 minutes
Calories
326
Recipe Origin
The Tahini Salmon Sheet Pan Dinner recipe was inspired by traditional Middle Eastern flavors and the convenience of sheet pan cooking. Combining the nuttiness of tahini with the succulence of Alaskan salmon and a medley of roasted vegetables creates a flavorful and satisfying meal.
Benefits of Alaskan Salmon
Alaskan salmon is prized for its exceptional taste and nutritional benefits:
- Rich in Omega-3 Fatty Acids: Alaskan salmon is an excellent source of omega-3 fatty acids, which are essential for heart health and brain function.
- High in Protein: Salmon is a great source of high-quality protein, which is important for muscle growth and repair.
- Loaded with Nutrients: Salmon is packed with vitamins and minerals, including vitamin D, vitamin B12, and selenium, which support overall health and well-being.
- Sustainable and Environmentally Friendly: Alaskan salmon is sustainably harvested, ensuring the long-term health of salmon populations and the marine ecosystem.
Alternate Options
Feel free to customize the Tahini Salmon Sheet Pan Dinner recipe to suit your preferences and dietary needs:
- Vegetarian/Vegan: Substitute the salmon with tofu or tempeh for a plant-based alternative.
- Gluten-Free: Ensure all ingredients, including the soy sauce or coconut aminos, are certified gluten-free.
- Low-Carb: Replace the baby potatoes with cauliflower florets or omit them altogether for a lower-carb option.
- Spicy Variation: Add red pepper flakes or Sriracha to the tahini sauce for a spicy kick.
FAQs
Q: Can I use frozen salmon for this recipe?
A: Yes, you can use frozen salmon, but be sure to thaw it completely before cooking. Pat the salmon dry with paper towels to remove excess moisture for best results.
Q: How do I store leftovers?
A: Store any leftover Tahini Salmon Sheet Pan Dinner in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through before serving.
Q: Can I use a different type of fish?
A: While salmon works beautifully in this recipe, you can also use other types of fish such as trout, cod, or halibut. Adjust the cooking time as needed based on the thickness of the fish fillets.
Q: What can I serve with this dish?
A: This dish pairs well with a variety of side dishes, including steamed rice, quinoa, or a leafy green salad. You can also enjoy it with warm crusty bread or dinner rolls.
Ingredients
-
4 portions Sizzlefish Salmon
¼ cup tahini
1 tbsp coconut aminos
1 tbsp olive oil
2 tsp honey
1 tsp garlic
¼ tsp black pepper
1 tsp fresh thyme
1 lb. baby potatoes, halved
2 tbsp olive oil, divided
1 tsp salt, divided
¼ tsp black pepper, divided
8 oz. trimmed green beans
2/3 cup grape tomatoes
For Salmon
For Vegetables
Directions
Preheat oven to 375ºF and line a large baking sheet with parchment paper. Combine potatoes, 1 tablespoon olive oil, ½ teaspoon of salt and 1/8 teaspoon of black pepper in a bowl. Stir to coat. Pour potatoes on baking sheet and bake for 10 minutes.
While potatoes bake, heat 4 cups of water in a medium saucepan until boiling. Add green beans and boil for 2 minutes. Strain and transfer to a cold bowl of water with ice for 5 minutes. Strain and pat dry. Combine green beans and tomatoes with remaining olive oil, salt, and pepper. Stir to coat.
Remove baking sheet from oven and add green beans and tomatoes.
Pat salmon dry with paper towel and arrange on pan with vegetables. Stir together tahini, coconut aminos, olive oil, honey, garlic, and black pepper in a small bowl. Spoon most of the tahini sauce on salmon and drizzle the rest over vegetables. Bake for 15 minutes.
Serve hot topped with fresh thyme.
Nutrition
Nutrition
- Serving Size
- 1 Serving
- per serving
- Calories
- 326
- Carbs
- 17 grams
- 21%
- Fat
- 17 grams
- 47%
- Protein
- 27 grams
- 33%
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