Szechuan Salmon with Scallion Green Beans

A tasty recipe for sheet-pan Szechuan Salmon with scallion green beans baked in the oven that can be made in 30 minutes. A delicious, healthy salmon dinner perfect for weeknights. Video.

This is one of my favorite salmon recipes. Most nights, we eat simply. I’ll pick a veggie and just go from there. Tonight it was green beans and shiitakes, paired with Salmon and homemade Szechuan Sauce. Not too complicated, a simple sheet pan salmon dinner that really took no time at all- yet filling, satisfying, and full of flavor.

Each week, I try to mix it up with the veggies, aiming to get different ones than the week before, with the goal of diversity. There is a lot of research now on our gut microbiome, and how eating a wide variety of veggies is another way to keep it healthy.

So, for me personally, a meal usually starts with the veggies, making them the focus. I find myself asking, “What does my body need right now?” So this is a long way of telling you how this Sheet Pan Salmon and Green Beans recipe came to be. 🙂

When baking salmon, buy the thickest pieces you can find. In winter, when salmon is not in season, most likely you’ll find farmed salmon. I used to stay away from this, but more and more, cleaner, antibiotic-free (Canadian and Norwegian) options are available.  If you can’t find this option, then opt for frozen wild salmon.

This recipe would also work well with other “oily” fish like seabass or black cod.

Szechuan Salmon | 60-second video

How to Make Szechuan Salmon

This sheet-pan Szechuan Salmon starts with whisking up the Szechuan Sauce while the oven preheats.

If new to Szechuan Sauce, particularly Szechuan peppercorns, go light; they have a “tongue-numbing” zingy effect that is an acquired taste. Black pepper works just as well here if you are unsure.

Spread out your veggies and salmon on a parchment-lined sheet pan. Here we’ve got green beans, scallions and shiitakes. You could switch this up using asparagus or baby bok choy. Toss the veggies and salmon with half of the Szechuan Sauce, saving the rest for later.

Bake for 15 minutes or so, depending on how thick your salmon is -I intentionally try to pick thicker pieces here so they cook at the same time.

If you have thin pieces of salmon, check at 8-10 minutes, removing when done and letting the green beans cook a little longer.

Heat up and thicken the remaining Szechuan sauce with a little cornstarch on the stove and pour it over the cooked salmon. Sprinkle with sesame seeds.

Divide among bowls and garnish with scallions.

Serving Suggestions

You can serve this simply on its own with the veggies, or serve it with  Jasmine Rice.

Storage

Leftover salmon and veggies will keep up to 3 days in an airtight container in the refrigerator.

Make Ahead Tips

Make the Szechuan sauce up to 3 days ahead and refrigerate it.

More Salmon Recipes You’ll Love

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• Sheet-Pan Szechuan Chicken and Brussels Sprouts

xoxo

Sylvia

Szechuan Salmon With Scallion Green Beans

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 16 reviews

• Author: Sylvia Fountaine | Feasting at Home
• Prep Time: 15
• Cook Time: 15
• Total Time: 30 minutes
• Yield: 2 1x
• Category: fish, main, salmon recipe, dinner recipe, sheet pan dinner
• Method: baked
• Cuisine: Chinese

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Description

A tasty recipe for Szechuan Salmon with Scallion Green Beans baked in the oven that can be made in 30 minutes. A delicious healthy weeknight dinner!

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Ingredients

Units USM Scale 1/2x1x2x

Szechuan Sauce: 

• 1/2 -1 teaspoon Szechuan Peppercorns, toasted and ground (or sub-black peppercorns, or black pepper)
• 1/4 cup soy sauce (or GF Liquid Aminos)
• 3 tablespoons honey (or sub maple syrup, coconut sugar, brown sugar or sugar alternative)
• 1 tablespoon sesame oil
• 1 tablespoon rice wine vinegar (or black vinegar)
• 1 tablespoon Chinese cooking wine (shaoxing) or mirin (both optional)
• 3 garlic cloves, finely minced (use a garlic press)
• 2 teaspoons fresh ginger, finely minced ( or use ginger paste)
• 1 tablespoon garlic chili paste (or sambal oelek) more for more spicy or sub 1 teaspoon chili flakes
• 1/2 teaspoon Chinese Five Spice

Salmon

• 12 ounces salmon (2 thick pieces)
• 10-12 ounces fresh green beans (or asparagus)
• 3 scallions, split in half lengthwise then cut to the length of green beans
• 6-8 shiitake mushrooms (optional) or sub another mushroom
• 1 teaspoon cornstarch
• 1 tablespoon toasted sesame seeds

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Instructions

1. Preheat oven to 375F
2. Stir together the Szechuan Sauce ingredients (leaving the cornstarch out)
3. Place green beans and scallions mix these together), mushrooms and salmon on a parchment-lined sheet pan. Spoon half of the Szechuan sauce over the salmon and veggies and toss the veggies in the sauce.
4. Place the sheet pan in the oven and bake, checking at 10-15 minutes ( depending on how thick your salmon is) give the veggies a toss, and checking the salmon. Continue baking until salmon is cooked through and broil if you want for the last couple minutes to give color.
5. In the meantime, heat up the remaining Szechuan sauce on the stove in a small sauce pan and whisk in a teaspoon of cornstarch to thicken. Pour this over the cooked salmon.
6. Sprinkle with toasted sesame seeds, and divide the veggies and salmon among two bowls. Feel free to serve with rice or whole grain.

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Notes

Szechuan peppercorns: ***If new to Szechuan peppercorns, go light – 1/2 teaspoon- they have a “tongue-numbing” zingy effect that is an acquired taste. Black pepper works just as well here if unsure. Toast the Szechuan peppercorns  in a dry skillet until fragrant- grind, then add with the remaining ingredients.

Nutrition

• Serving Size:
• Calories: 544
• Sugar: 39.2 g
• Sodium: 1129.3 mg
• Fat: 23.4 g
• Saturated Fat: 3.4 g
• Carbohydrates: 52 g
• Fiber: 6 g
• Protein: 35 g
• Cholesterol: 77.9 mg