This Easy Asian Sheet Pan Salmon & Green Beans tastes just like one of my FAVORITE restaurant meals. The sauce has so much flavor from the fresh garlic and ginger and the salmon is perfectly tender and flakey. The green beans get slightly crispy and are the perfect side dish for the salmon.
I got this beautiful wild caught salmon from Butcher Box (it’s amazing) but I also can find wild caught salmon at Sam’s Club for a good price. Both come frozen, so I let it thaw in my fridge and then when I am getting ready to use it, I pat it dry with a paper towel. I also always check for little bones or scales before I pot the sauce over it.
I love to make the sauce in a small mason jar so that I can add all the ingredients, give it a good shake and pour it directly over the salmon. The sauce is what makes this recipe so good. It has fresh garlic, ginger, coconut aminos, rice vinegar, sesame oil and some pepper flakes and it is absolute perfection. Some of this incredible sauce gets reserved to make a glaze for when the salmon comes out of the oven.
I use fresh green beans (I get mine from Sam’s Club) because they cook perfectly alongside the salmon. They get tender on the inside but still have some crisp, which is what I love. I toss them in some sesame oil, salt and pepper before they go on the sheet pan. I love how easy the prep is for such a delicious meal.
The salmon and green beans can be a delicious meal all on their own, but I also love to serve it over some cauliflower rice to add some extra veggies. The cauliflower rice also soaks up an extra sauce and it’s so yummy!
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Easy Asian Sheet Pan Salmon & Green Beans
- 3 Salmon Filets
- 1 lb Fresh Green Beans
- 1/2 cup Coconut Aminos
- 2 Tbls Rice Vinegar
- 2 cloves Garlic
- 1.5 tsp Fresh Ginger
- 1 Tbls Sesame Oil divided
- 1/4 tsp Pepper Flakes
- 1/4 tsp Salt
- 1 Tbls Toasted Sesame Seeds
- Preheat oven to 425' and line a baking sheet with parchment paper
- Pat salmon dry with a paper towel and lay on one half of the lined baking sheetIn a bowl toss the fresh green beans with 1/2 Tbls of sesame oil and a sprinkle of salt and pepper, spead them out on the other half of the baking sheet
- In a small mason jar (or bowl) add the coconut aminos, rice vinegar, garlic, ginger, remaining sesame oil, salt and pepper flakesShake or stir to combine and pour half the sauce over the salmon
- Bake the salmon and green beans for 15 minutes (salmon should be 125 internal temp) *Cooking times may vary depending on the thickness of your salmon filets. If they are thinner, check them at 10 minutes
- While the salmon is baking, pour the remaining sauce in a small saucepanBring to a boil and reduce to a simmer. Let simmer for 5-7 minutes until reduced and slightly thickend then remove from heatWhen salmon is out of the oven, baste with the thickend sauce and top with toasted sesame seeds