Honey Garlic Salmon with Roasted Sweet Potatoes and Green Beans

Salmon fillets brushed with a sticky honey-garlic-tamari glaze roast on a single sheet pan alongside sweet potato wedges and crisp green beans. Everything caramelizes together in the oven, the glaze soaking into the vegetables while the salmon turns flaky and golden. A balanced, hands-off dinner that tastes far more complicated than it is.

By TasteBuds

Recipe details

Yield
4 people
Prep time
15 minutes
Cook time
30 minutes
Total time
35 minutes

Ingredients

  • 1½ lb Salmon fillets, skin on or off, cut into 4 portions
  • 1½ lb Sweet potatoes (about 2 medium)
  • 12 oz Green beans
  • 3 tbsp Avocado oil (or olive oil)
  • 3 tbsp Honey
  • 2 tbsp Tamari (gluten-free soy sauce)
  • 4 cloves Garlic
  • 1 tsp Fresh ginger (about ½ inch knob)
  • 1 tsp Rice vinegar
  • 1 tsp Kosher salt
  • ½ tsp Black pepper, freshly ground
  • 1 tbsp Sesame seeds (for garnish, optional)
  • 2 tbsp Fresh cilantro, chopped (for garnish, optional)

Instructions

  1. Preheat oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or aluminum foil.
  2. Scrub 1½ lb (680 g) sweet potatoes and cut into ½-inch wedges, leaving the skin on.
  3. Trim the stem ends from 12 oz (340 g) green beans.
  4. Spread the 1½ lb (680 g) sweet potato wedges on the prepared baking sheet, drizzle with 2 tbsp (30 ml) avocado oil, and season with ½ tsp (3 g) kosher salt and ¼ tsp (0.5 g) black pepper. Toss to coat and arrange in a single layer. Roast for 15 minutes.
  5. While the sweet potatoes roast, mince 4 cloves garlic and grate 1 tsp (5 g) fresh ginger.
  6. In a small bowl, whisk together 3 tbsp (45 ml) honey, 2 tbsp (30 ml) tamari, 4 cloves garlic, minced, 1 tsp (5 g) fresh ginger, grated, and 1 tsp (5 ml) rice vinegar until smooth.
  7. Pat 1½ lb (680 g) salmon fillets dry with paper towels and season both sides with ½ tsp (3 g) kosher salt and ¼ tsp (0.5 g) black pepper.
  8. Remove the baking sheet from the oven. Push the sweet potatoes to the edges and nestle the 12 oz (340 g) green beans in the center, drizzling them with 1 tbsp (15 ml) avocado oil. Place the 4 salmon fillets on top of the green beans, skin-side down if skin is on.
  9. Brush half of the honey-garlic glaze generously over the salmon fillets, letting some drip onto the vegetables.
  10. Return the sheet pan to the oven and roast for 12 to 15 minutes, until the salmon flakes easily with a fork, the sweet potatoes are tender and caramelized at the edges, and the green beans are blistered and crisp-tender.
  11. Remove the pan from the oven and brush the remaining glaze over the salmon. Let rest for 2 minutes.
  12. Sprinkle with 1 tbsp (10 g) sesame seeds and 2 tbsp (5 g) fresh cilantro, chopped if desired, and serve directly from the sheet pan or transfer to plates.