Categories: Eats, Life Style

One Pan Salmon and Green Beans

Hey, What’s Cookin’?

Ahh–warmer weather is here at last! We are eager to spend any free time we have outdoors, whether we are exercising, planting flowers or a garden, watching our kids play spring sports, or just enjoying a walk in the evening.

What we are NOT eager to do is spend time in the kitchen. We want to eat and eat well, but not at the expense of our precious springtime hours. So let me introduce you to a fantastic one pan meal.

This meal (a protein and 2 veggies!) that cooks in one pan for only 22 minutes total. It’s simple, fast, and delicious. I don’t need to say anything more.

This meal would be wonderful with a side of cauliflower rice or mashed turnip. Save yourself a little prep time and buy them frozen, with no additives. Frozen cauliflower will always have more nutrients than the “fresh” caulflower rice in the store that was chopped many, many days ago. Frozen mashed turnip is just plain easier. Prepare your additional side and keep it warm while you make the main meal.

One Pan Salmon and Green Beans

Adapted from: Bon Apetit
Serves: 4


  • 4 skinless salmon fillets, 6-8 oz. each
  • 1 lb fresh green beans; washed and stem ends trimmed
  • 1 large red, orange, or yellow bell pepper; cored with seeds removed and cut into 1/4″ strips
  • 2 tsp. peanut oil or safflower oil
  • toasted sesame seeds; white or black (optional)

Glaze Ingredients:

  • 1/3 cup tamari or Bragg’s aminos
  • 2 tbs unseasoned rice vinegar
  • 1 tbs coconut sugar or honey
  • 1 tbs dark toasted sesame oil
  • 1/2 tsp garlic powder


  1. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
  2. Make the glaze: in a small bowl, whisk together the soy sauce, rice vinegar, sugar, sesame oil, and garlic powder.
  3. Lay the fillets on a large platter. Brush the glaze mixture on both sides of the fillets.
  4. In a large bowl, toss the trimmed beans and pepper strips with the oil. Scatter the vegetables evenly over the lined baking sheet roast the vegetables for 10 minutes.
  5. After 10 minutes remove the pan from the oven and push vegetables aside to make room for the salmon. Brush salmon pieces with glaze again and place them on baking sheet. Drizzle any remaining glaze over the vegetables.
  6. Roast the salmon and vegetables 10-12 minutes longer. Flake a corner of one fillet to test for doneness.
  7. When salmon is finished roasting, remove pan from the oven. Sprinkle salmon and veggies with sesame seeds (optional) and serve.



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