Asian Salmon and Green Beans Sheet Pan Meal (Video)
Asian Salmon and Green Beans Sheet Pan Meal is an easy low-carb dinner that can be on the table in less than 30 minutes! And everyone who likes Asian flavors and these ingredients is going to love this recipe.
It feels like sheet pan meals are a perfect dinner idea when you’re extra busy! And I think the red-and-green vegetables make this Asian Salmon and Green Beans Sheet Pan Meal a perfect idea for an easy but special dinner during the holidays!
If you’ve seen my category for Sheet Pan Meals, it might be obvious that I think roasting some kind of protein and vegetables together on a baking sheet is one of the easiest ways to make a healthy dinner. And there’s only one pan to clean!
But sheet pan meals are not all created equal. You have to pay attention to the timing for the different ingredients, and some types of protein don’t respond well to the high-heat roasting that gives good results with the vegetables.
So I’m always so happy when I come up with a sheet pan dinner idea that’s easy *and* amazing, and this Asian Salmon meal definitely fits that description completely. If you like the ingredients used here, I hope you’ll give it a try.
What ingredients do you need for this recipe?
(This is ONLY a list of ingredients for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- salmon fillets
- green beans
- red bell pepper
- Peanut Oil (affiliate link)
- salt to taste
- Black Sesame Seeds (affiliate link) (optional, but fun)
- soy sauce, preferably Gluten-Free Soy Sauce (affiliate link)
- Unseasoned Rice Vinegar (affiliate link)
- Golden Monkfruit Sweetener (affiliate link)
- Asian sesame oil (affiliate link)
- Garlic Powder (affiliate link)
What ingredients give the Asian flavors to the salmon?
The glaze used on the salmon has soy sauce, rice vinegar, sesame oil, and garlic for lots of Asian flavors in this dish!
What if you can’t use peanut oil?
I used peanut oil for the Asian flavor it gives, but if you can’t have peanuts just use any neutral-flavored oil.
How can you make this recipe gluten-free?
Just be sure to use Gluten-Free Soy Sauce (affiliate link) and this recipe will be gluten-free.
Want to try more sheet pan meals?
If you’ve never tried a sheet pan meal, this one is a good place to start! Check out Low-Carb and Keto Sheet Pan Meals for even more tasty ideas for sheet pan meals or use Sheet Pan Meals to see all the sheet pan dinners on my site.
How to make this Asian Salmon and Green Beans Meal:
(This is ONLY a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Preheat oven to 400F/200C.
- Mix together the glaze ingredients, then brush the salmon pieces on both sides, and let them soak up a little glaze while you start roasting the veggies.
- Spray a large baking sheet with non-stick spray. Trim the ends off the beans; then cut the red pepper into long strips about the same size as the beans.
- Spread beans and peppers out on the baking sheet and brush with a little bit of peanut oil and season with salt. Roast beans 10 minutes.
- After 10 minutes, push the beans over to make room for the pieces of salmon. Brush salmon with glaze again, then place it on the roasting pan.
- Cook salmon and beans 10-12 minutes longer. Remove pan from the oven and brush the cooked veggies with a little bit of the glaze.
- Sprinkle salmon and veggies with black sesame seeds if desired, and serve hot.
- If you want another side dish, this would be great with Easy Cauliflower Rice with Garlic and Green Onion on the side.
More Low-Carb Sheet Pan Meals:
- Roasted Brussels Sprouts and Salmon Sheet Pan Meal
- Cheesy Zucchini and Sausage Sheet Pan Meal
- Sesame Chicken and Broccoli Sheet Pan Meal
- Cabbage and Sausage Sheet Pan Meal
- Low-Carb Chicken Stir-Fry Sheet Pan Meal
- 4 skinless salmon fillets (see notes)
- 1 lb. fresh green beans (see notes)
- 1 large red bell pepper
- 2 tsp. peanut oil
- salt to taste
- 1 T black sesame seeds for garnish (totally optional, but fun)
- 1/3 cup soy sauce, preferably gluten-free soy sauce
- 2 T unseasoned rice vinegar
- 2 T Golden Monkfruit Sweetener or other sweetener of your choice
- 1 T Asian sesame oil
- 1/2 tsp. garlic powder
- Preheat oven to 400F/200C. Spray a large baking sheet with non-stick spray.
- Whisk together the soy sauce (or gluten-free soy sauce), unseasoned rice vinegar, sweetener of your choice, Asian sesame oil, and garlic powder to make the glaze. (Links are affiliate links.)
- Lay salmon out on a large cutting board. If you’re using thawed frozen salmon, put each piece between two paper towels and press down to absorb some of the moisture.
- Brush salmon pieces on both sides with the glaze mixture and let it the salmon come to room temperature while you prepare the vegetables.
- Trim both ends of the green beans. (The easiest way to do this quickly is to grab a handful of beans holding them straight up, then let them fall down on to the cutting board to line up the ends. Trim all the ends at once, then turn them over and do the same thing with the other end.)
- Trim away the seeds and stem of the red bell pepper and cut the pepper into long strips about the same size as the beans.
- Arrange beans and pepper strips on the baking sheet, spreading them apart as much as you can. Brush vegetables with the peanut oil and season with salt, then roast the vegetables for 10 minutes.
- After 10 minutes remove the pan from the oven and push vegetables over to make room for the salmon. Brush salmon pieces with glaze again and place them on baking sheet. (Don’t use all the glaze, you need some for the cooked vegetables.)
- Roast the salmon and vegetables 10-12 minutes longer, or until the salmon feels firm (but not hard) to the touch when you press down on it with your finger.
- Remove pan from the oven and brush the vegetables (and salmon if you’d like) with the remaining glaze. Sprinkle salmon and veggies with black sesame seeds (or sesame seeds) if desired, and serve hot.
We used salmon fillets that were about 6 ounces. Bigger pieces will take slightly longer to cook.
I didn’t use thin French beans, so cooking time will be slightly less for the vegetables if that’s what you have.
Amount Per Serving: Calories: 588Total Fat: 35gSaturated Fat: 7gUnsaturated Fat: 25gCholesterol: 143mgSodium: 1447mgCarbohydrates: 11.1gFiber: 4gSugar: 6gProtein: 55g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you follow my suggestion for using an approved sweetener in the glaze, this Asian Salmon Sheet Pan Mea has very minimal carbs per serving and I’d eat it for a low-carb or Keto meal or any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Sheet Pan Meals to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was posted in 2016. It was last updated with more information in 2022.