Sheet Pan Dinner: Asian-Glazed Salmon and Green Beans
The secret to getting dinner on the table quickly and with very little cleanup probably already exists in your kitchen – the humble sheet pan. Simple and satisfying, sheet pan dinners can be customized in an almost unlimited variety of ways.
Here are a few tips to help you create your own sheet pan dinners.
- Cut down on cleanup – line your rimmed sheet pan with parchment paper or foil for easy cleanup.
- Selectively choose your veggies – pick vegetables that have similar cooking times to avoid over-cooking. If you pick vegetables from the same category, such as root vegetables (potatoes, beets, carrots, turnips), winter squashes (butternut, acorn, pumpkin), summer squashes (zucchini, crookneck) or crucifers (Brussels sprouts, broccoli, cauliflower) they will cook evenly, and chances are the flavors will meld well. If you want to include quicker cooking vegetables, simply add them later.
- Even cuts – make sure you cut your vegetables the same size to ensure even cooking. Also, choose pieces of fish, chicken, and pork that are relatively the same size and shape.
- Layer your flavors – by roasting your veggies and protein in the same pan, you develop richer flavor. Start with veggies on the bottom layer and your protein on top.
- Season as you go – make sure you season your veggies and protein individually for fuller, more complex flavors.
- ¼ cup mirin
- ¼ cup tamari or gluten-free soy sauce
- ¼ cup light brown sugar packed
- 1 teaspoon sesame oil
- 4 6-ounce skinless salmon filets
- 1 pound green beans washed and trimmed
- 1 tablespoon olive oil
- ½ teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon rice vinegar
- 1 tablespoon sesame seeds toasted
Preheat the oven to 425°F. Line a rimmed sheet pan with parchment paper or foil.
Combine the mirin, tamari, brown sugar, and sesame oil in a shallow baking dish. Add the salmon and let sit 3 minutes per side.
Place the green beans on the prepared sheet pan and add the olive oil, salt, and pepper. Toss to coat, then spread into an even layer. Remove the salmon from the marinade and place on top of the green beans. Pour the marinade into a small saucepan.
Roast the salmon and green beans for 15 minutes or until the salmon is cooked through and the beans are crisp-tender. While the salmon is roasting, bring the marinade to a boil over high heat. Continue to boil, stirring frequently, until it has thickened to the consistency of maple syrup. Add the rice vinegar and boil for another minute.
To serve, drizzle with the sauce and sprinkle with sesame seeds.
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