This sheet pan salmon from NYTimes cooking is one of our favorites! So easy and good for you. The brain-friendly salmon works perfectly with the sweet and salty maple and miso mix. French green beans add crunch and fiber making this a Mediterranean must. This winning combination will help keep you full and satisfied, and it is ready to put on the table in 20 minutes. I serve this dish with a tossed green salad and have dinner ready to go in less than half an hour!

Maple and Miso Sheet-Pan Salmon With Green Beans

This sheet pan salmon from NYTimes cooking is one of our favorites! The brain-friendly salmon works perfectly with the sweet and salty maple and miso mix. French green beans add crunch and fiber making this a Mediterranean must.

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Course Main Course

Servings 4

Cuisine Mediterranean, Mediterranean Diet

Ingredients

 

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• 4 6-ounce salmon fillets, about 1 inch thick
• kosher salt
• freshly ground black pepper
• 1 pound trimmed green beans
• 2 tablespoons olive oil
• red pepper flakes
• 1/4 teaspoon toasted sesame oil
• 1/4 cup roughly chopped cilantro
• 4 lime wedges

Miso Sauce

• 4 teaspoons maple syrup
• 1 tablespoon white or brown miso
• 1 tablespoon rice wine vinegar
• 2 teaspoon soy sauce
• 1 garlic clove minced

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Instructions

 

• Preheat oven to 400°F and line a baking sheet with parchment paper.
• Season the salmon fillets with salt and pepper and place them on a plate or in a large shallow bowl.
• In a small bowl, whisk together the miso sauce ingredients. Pour the mixture over the salmon and gently massage the marinade all over the fish. Set aside and let marinade while the oven reaches temperature.
• In a medium bowl, toss together the green beans with the olive oil, red-pepper flakes and sesame oil and season to taste with salt and pepper.
• Lay salmon fillets on the sheet pan and spread green beans out surrounding the fillets.
• Bake until the salmon is opaque and the green beans are cooked through, about 12 minutes.
• Right before serving, sprinkle with cilantro and lime. Serve with cooked brown rice and enjoy!

Notes

Recipe adapted from NYT Cooking

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