Maple and Miso Sheet-Pan Salmon With Green Beans
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4(6-ounce) skin-on salmon fillets, about 1-inch thick
- Kosher salt
- Freshly ground black pepper
- 4teaspoons maple syrup
- 1tablespoon white or brown miso
- 1tablespoon rice wine vinegar
- 2teaspoons soy sauce
- 1garlic clove, grated
- 1pound green beans, trimmed
- 2tablespoons olive oil
- Pinch of red-pepper flakes (optional)
- ¼teaspoon toasted sesame oil (optional)
- ¼cup roughly chopped cilantro, both leaves and tender stems
- 4lime wedges, for serving
- Flaky sea salt, for serving (optional)
- Cooked white rice, for serving (optional)
Nutritional analysis per serving (4 servings)
534 calories; 30 grams fat; 6 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 8 grams polyunsaturated fat; 26 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 39 grams protein; 829 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees and line a sheet pan with parchment paper or foil. Season the salmon fillets well with salt and pepper, and place them on a plate or in a large shallow bowl.
- Step 2
In a small bowl, whisk together the maple syrup, miso, rice wine vinegar, soy sauce and garlic. Pour the mixture on top of the salmon and gently massage the marinade all over the fish. Let marinate while the oven comes to temperature.
- Step 3
Meanwhile, in a medium bowl, toss together the green beans with the olive oil, red-pepper flakes and sesame oil (if using) and season generously with salt and pepper. Lay the salmon fillets on the sheet pan skin side down and spread the green beans out surrounding the fillets.
- Step 4
Arrange the salmon skin side down on the sheet pan and bake until the salmon is opaque and the green beans are cooked through, about 12 minutes. Right before serving, scatter with cilantro and a good squeeze of lime. Season with flaky sea salt and serve with rice, if desired.
Private Notes
Comments
I always start cooking fish with the skin up. It allows the fat just under the skin to melt down into the fish, which, in my opinion, gives the fish added richness. I then flip the fish about halfway through cooking.
I cooked this slow at 300 for 25 minutes, then removed the salmon and upped the oven to broil for 5 minutes to brown up the green beans. Delicious. Slow cooking the salmon really makes the most of it. Serve over any grain or greens.
Been making this for years now...in addition to the maple and miso, I add prepared mustard to the sauce. I call it MMM (maple; miso; mustard) and it is...mmm good
I made this recipe as is and enjoyed it. The beans had a crunch to them, but my husband loves al dente pasta so he was a fan. If anything, I’d love the salmon to get marinaded for longer so when I make again I’ll prep it separately.
Excellent recipe with a timing issue. The veggies want more cook time so I always do the salmon on a separate sheet. If they get close to room temperature while marinating, I bake them for nine minutes, let them rest a few minutes while I heat up the broiler, then broil them for a minute or two, just long enough to brown and dry the marinade and let the thickest parts come up to 120 degrees. Flaky, moist and pink, she says it's her all time favorite way to eat salmon.
I find it a little too sweet with 4tsp of maple sirup - in all honesty one may be enough. Also - the beans will need substantially longer than the salmon, so give them a 15 minute head start and if necessary also take out the salmon first and let the beans brown.