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 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.
If new to Szechuan Sauce, particularly Szechuan peppercorns, go light – like 1/2 teaspoon- 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.
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 other “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
- 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
- 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
Instructions
- Preheat oven to 375F
- 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 in a small sauce pan 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. Feel free to serve with rice or whole grain.
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
Love the sauce. Very tasty dish!
Glad you liked this one Tracie!
Excellent dish! My fav. Salmon!
awesome!