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!
- 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
- 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
- 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.
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.
- 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