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 weeknight dinner! With a Video!
Most nights we eat simply. I pick a veggie and just go from there. Tonight it was green beans and shiitakes, paired with the 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 we try to mix it up with the veggies, striving to get different ones than the week before, the goal here being diversity. There is lots of research happening now on our gut microbiome and how eating a wide variety of veggies is another way to keep our gut microbiome healthy.
So for me personally, a meal usually starts with the veggies, making them the focus. I find myself asking the question, what does my body need right now? I find that we are intuitively drawn to foods that are personally healing to us- and are better able to tune into this if not overrun by processed foods. Just something I’ve been noticing. So this is a long way of saying this is how this Sheet Pan Salmon and Greenbeans recipe came to be. 🙂
Szechuan Salmon | 60-second video
This sheet-pan Szechuan Salmon starts with whisking up the Szechuan Sauce while the oven preheats.
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.
When baking salmon, opt for buying the thickest pieces you can find.
In winter, when salmon is not in season, most likely you’ll find farmed salmon. I used to shy away from this, but they have some better farming practices now that offer antibiotic-free (Canadian and Norwegian). If you can’t find this option, then opt for frozen wild salmon which has more nutrients overall.
This would also work well with another type of “oily” fish like seabass, or black cod.
Toss with half of the Szechuan Sauce, saving half of the sauce for after.
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, 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 over the cooked salmon.
Sprinkle with sesame seeds.
More easy Sheet-Pan dinners you may like:
- Sheet-Pan Szechuan Chicken and Brussel Sprouts
- 25 Simple Sheet-Pan Dinners
- Simple Baked Salmon with Asparagus and Dill Sauce
- Simple Baked Miso Salmon
- Teriyaki Salmon with Baby Bok Choy
- 25 BEST Salmon Recipes!
Divide the salmon and veggies among two bowls and enjoy this simple healthy tasty dinner!
xoxo
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Szechuan Salmon With Scallion Green Beans
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 2 1x
- Category: fish, main,
- Method: baked
- Cuisine: Chinese
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!
Ingredients
- one batch of Szechuan Sauce, without cornstarch (divided)
- 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
Instructions
375F oven.
Stir together the Szechuan Sauce ingredients (leaving the cornstarch out)
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.
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.
In the meantime, heat up the remaining Szechuan sauce on the stove and whisk in a teaspoon of cornstarch to thicken. Pour this over the cooked salmon.
Sprinkle with toasted sesame seeds, and divide the veggies and salmon among two bowls.
Notes
Feel free to serve with rice, or Asian Slaw -or just like it is. 🙂
- ½ -1 teaspoon Szechuan Peppercorns (or sub black peppercorns, or 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
- ½ teaspoon Chinese Five Spice
Toast the Szechuan peppercorns (if using) in a dry skillet until fragrant- grind, then add to a bowl with remaining ingredients- whisk until smooth.
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
Keywords: Szechuan salmon, baked salmon recipes, asian salmon, spicy salmon, sheet pan salmon, sheet pan. salmon and veggies, sheet pan salmon and green beans
Outstanding! The Schezuan flavors complement the salmon perfectly. So easy to prep and clean too.
Wonderful Audrey!
I will definitely make this dish. I love salmon and always get wild salmon, but I will try the frozen wild salmon when out of season. I really appreciate one pan dishes as they are easy. The flavors in this meal sound wonderful and tasty. I can’t wait to get to the store and purchase my salmon and give this dish a try. Thank you for all your wonderful dishes.
Thanks Sandra!
Can’t wait to try this! Thanks again for your great recipes and inspiration!
This recipe is DELICIOUS and so easy! I have made it multiple times, and the salmon always turns out incredible, even if I omit the garlic chilli paste for a super mild option.
After making it a few times, I have now settled on broccoli and bok choy as my roasting veggies, instead of the beans and mushrooms. I also opt to just pour the sauce very generously over the salmon, and the remaining sauce over the broccoli! Makes things even easier!
★★★★★
Perfect Dan, Love that you have your method!
Holy moly is this ever delicious! Served it with grilled scallions and sourdough, perfect easy summer dinner!
★★★★★
Awesome Abbie! Glad you enjoyed this!
How would the recipe differ if using frozen salmon?
It would be fine- just that it first.
This was a crowd-pleaser! Making it again tonight.
★★★★★
Outstanding! this was delicious!
★★★★★
Best Chinese sauce with so much flavor. Everyone in my family loved it served with jasmine rice. Then I served the leftover salmon with your delish asian slaw. Thank you!
★★★★★
Glad you enjoyed!
simply great!!!! (and used arrowroot, worked just fine 😉 thank you.
★★★★★
Great to hear!
I just discovered you website and this was the first recipe I’ve tried. It was a hit! I can’t wait to try some more. Thanks!
Would arrowroot work here in place of cornstarch? Is it added the same way? Thank you.
yes, although you may need to whisk in a tiny bit more, or up to double the cornstarch. Let me know how this works- curious!
Recipe was a big hit however I found the sodium level of the Szechuan sauce to be way out of control. Next time I intend to use low sodium soy and also add a small amount of water to the recipe.
★★★
The recipe says stir together the Szechuan sauce ingredients [leaving out then it’s blank.What is left out?
Oops, leaving the cornstarch out 🙂 fixed it and thanks for pointing it out.
Looks great! Can I do tofu and salmon? We have a mixed vegetarian household
Totally!