Sheet Pan Tahini Salmon with Vegetables
Prep Time: 15 minutes
|
Cook Time: 25 minutes
326 Calories
|
4 Servings
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
Directions
Step 1
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.
Step 2
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.
Step 3
Remove baking sheet from oven and add green beans and tomatoes.
Step 4
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.
Step 5
Serve hot topped with fresh thyme.
Nutrition Facts
This nutty tahini salmon sheet pan dinner is perfect for feeding a crowd or as a meal prep for busy day reheating!