Kalyn's Kitchen

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! 

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Roasted Asian Salmon and Green Beans Sheet Pan Meal finished meal on sheet pan

Today I’m excited to share this Asian Salmon and Green Beans Sheet Pan Meal! And there’s a good reason that sheet pan meals have gotten so popular, and roasting some kind of protein and vegetables together on a baking sheet is one of the easiest way possible 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. And a lot of sheet pan meals feature potatoes or other higher carb vegetables that I don’t indulge in too often.

That’s why until now I only had two sheet pan meals on the blog, Roasted Lemon Salmon and Asparagus Sheet Pan Meal, and Spicy Green Beans and Shrimp Sheet Pan Meal. And through the years I’ve tried a couple of sheet pan meal attempts that didn’t turn out to be blog-worthy, but this Asian Salmon and Green Beans Sheet Pan Meal is completely a WOW.I’m always so happy when I find a dinner idea that’s as easy as it is amazing, and this Asian Salmon meal definitely fits that description.

What ingredients do you need for this recipe?

What ingredients give 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! And check out Low-Carb and Keto Sheet Pan Meals for even more tasty ideas for sheet pan meals!

Roasted Asian Salmon and Green Beans Sheet Pan Meal process shots collage

How to make this Asian Salmon dinner:

(Scroll down for complete printable recipe with nutritional information.)

  1. Preheat oven to 400F/200C.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Sprinkle salmon and veggies with black sesame seeds if desired, and serve hot.
  8. If you want another side dish, this would be great with Easy Cauliflower Rice with Garlic and Green Onion on the side.

Asian Salmon and Green Beans Sheet Pan Meal shown with one serving on plate and sheet pan meal in backgorund

More Low-Carb Sheet Pan Meals:

Roasted Lemon Salmon and Asparagus Sheet Pan Meal
Spicy Green Beans and Shrimp Sheet Pan Meal
Low-Carb Sheet Pan Meals with Asparagus

Asian Salmon and Green Beans Sheet Pan Meal

Asian Salmon and Green Beans Sheet Pan Meal

Yield 4 servings
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes

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.

Ingredients

Ingredients:

  • 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)

Glaze Ingredients:

  • 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

Instructions

  1. Preheat oven to 400F/200C. Spray a large baking sheet with non-stick spray.
  2. 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.)
  3. 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.
  4. Brush salmon pieces on both sides with the glaze mixture and let it the salmon come to room temperature while you prepare the vegetables.
  5. 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.)
  6. 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.
  7. 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.
  8. 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.)
  9. 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.
  10. 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.

Notes

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.

Use Gluten-Free Soy Sauce (affiliate link) if needed. If you have Golden Monkfruit Sweetener, that will give good flavor in this recipe.

This recipe was inspired by one I found in Bon Appetit: Fast Easy Fresh but mostly created by Kalyn and Jake experimenting!

Nutrition Information:

Yield:

4

Serving Size:

1

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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!


Roasted Asian Salmon and Green Beans Sheet Pan Meal thumbnail photo

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 and Green Beans Sheet Pan Mea has very minimal carbs per serving and I’d eat it for a low-carb 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 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 2021.

Pinterest image of Asian Salmon and Green Beans Sheet Pan Meal

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    18 Comments on “Asian Salmon and Green Beans Sheet Pan Meal (Video)”

  1. Under the glaze recipe, what does the letter “T” mean? I am assuming you mean tablespoon? 

  2. My husband and I made this meal last night and it was absolutely filled with flavor, easy to assemble, and filling. Thanks for sharing your recipe!

  3. Hello! The recipe is very good. However, I doubled the recipe & the glaze was not a glaze but a runny sauce that did not stick to the salmon so it made it more dry on the reheat. Any suggestions? I had to use regular sugar for sweetener as I did not have brown or stevia.

    • Did you use two sheet pans if you doubled the recipe? If the food was too crowded on the pan, it would steam instead of roasting and that would make the sauce runny. If you don’t care about carbs, you could use a stickier sweetener (like honey) or reduce the sauce a bit so it’s thicker. I didn’t have that problem but I’ve never doubled the recipe.

  4. I’m not the biggest fan of salmon…likely because I grew up eating it so often.  But as I get older I look for new ways to get nutritious foods in my diet.  So I saw this recipe and thought I’d give it a try.  This recipe did not disappoint and, in fact, just ensured I’ll  be eating lot more salmon in the years to come.  

    • So happy to hear you enjoyed it. My niece Kara was just telling me this week how much her kids like this for dinner!

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  6. Pingback: Wild Rice Stuffed Salmon

  7. I made this today and it was delicious! So easy and a versatile recipe to use with just about any fish or chicken breast. Thank you for all your wonderful recipes Kalyn!

  8. I love one-pan meals, even if it means turning on the oven in summer. Salmon is such an accommodating fish!

  9. I made this for dinner tonight and it was AMAZING as well as super easy! Definitely a keeper. Thank you, Kalyn. JD 🙂

  10. Looks good, however it looks greasy.

    • Definitely it was not greasy. There is only 5 teaspoons of oil in the entire recipe, including the oil that's just brushed on the vegetables.