Name: Szechuan Salmon With Scallion Green Beans
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Chinese
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

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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!

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 starts usually 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. 🙂

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:

Divide the salmon and veggies among two bowls and enjoy this simple healthy tasty dinner!

xoxo

Sylvia

Szechuan Salmon With Scallion Green Beans

★★★★★ 4.5 from 4 reviews

Author: Sylvia Fountaine | Feasting at Home
Prep Time: 15
Cook Time: 15
Total Time: 30 minutes
Yield: 2
Category: fish, main,
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!

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. 🙂

Szechuan Sauce:

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.

Keywords: Szechuan salmon, baked salmon recipes, asian salmon, spicy salmon, sheet pan salmon, sheet pan. salmon and veggies, sheet pan salmon and green beans

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