Sheet pan seafood is our go-to for weeknight dinners - impressive results with little fuss. Simply add your favorite fish - we're using salmon here - with veggies on a sheet pan, and drizzle with sauce. The Asian flavors of miso, soy sauce and ginger work so well with any fish, so if you don't have salmon, try it with a medium-firm fish like halibut, snapper or bass. Serve with rice or noodles for a nutritious, quick dinner. Thanks to Julie Harrington RD and Seafood Nutrition Partnership for the recipe.
- 4 salmon portions
- 2 tablespoons white miso
- 1 teaspoon sesame oil
- 1 tablespoon mirin
- 1 tablespoon low-sodium soy sauce (or liquid aminos)
- 1 tablespoon fresh ginger, minced
- 1 clove garlic, minced
- 1 pound green beans, ends trimmed
- 1 tablespoon sesame seeds, toasted
- 2 scallions, thinly sliced
- Preheat oven to 375°F. Line a large baking sheet with parchment paper or coat with cooking spray.
- In a small bowl, whisk together miso, sesame oil, soy sauce, ginger, and garlic until smooth.
- In an even layer spread the green beans on the baking sheet. Make room in between green beans and place salmon skin side down. Brush salmon generously with miso mixture. Drizzle remaining miso mixture over green beans.
- Bake for 6-10 minutes, depending on the thickness of the salmon, until salmon is opaque in the center and can flake easily. Broil for the last 1-2 minutes.
- Garnish salmon and green beans with sesame seeds and scallions.
SEAFOOD USED IN THIS RECIPE