Sheet Pan Salmon with Green Beans and Miso

Photo of Sheet Pan Salmon Rain Sheets and Sheet Pans
So here we are, swimming our way into January. Seriously, can someone turn off the water? I’m sure the last thing that most of us are thinking about while dodging raindrops, falling trees, and torrents of water, is dinner…but ya gotta eat.

In recent years I have become a big fan of sheet pan dinners because of how easy they are to throw together. And, also because the relatively small amount of cleanup avoids the nightly discussion about doing the dishes. This is important if you have teenagers in your household. Sheet pans are the workhorses of any well-stocked kitchen. If you don’t yet have a decent set of sheet pans, do yourself a favor and get at least one. You will find you use it for everything.

There are so many options when it comes to cooking your dinner entirely on a sheet pan. There is literally nothing you can’t do with a sheet pan. Fish, beef, pork sausage, shrimp…the sky is the limit people!! And, for whatever reason, it sort of feels like you are eating healthier (whether it is true or not). We all have our own delusions. This is just one of mine…

The Sheet Pan Salmon below actually is healthier. And, it’s a nice way to rebound from the bacchanalia that is the last two weeks of December. I make this New York Times recipe often. Though, I have adapted it to my tastes. The original version was just too sweet for me…

Sheet Pan Salmon with Green Beans and Miso Recipe
Adapted from New York Times Cooking
Yields 4 servings

4 (6-ounce) skin-on salmon fillets, about 1-inch thick
Kosher salt
Freshly ground black pepper
2 teaspoons maple syrup
1-1/2 tablespoons white miso
1 tablespoon rice wine vinegar
3 teaspoons soy sauce
1 garlic clove
1 pound green beans
2 tablespoons olive oil
Pinch of red pepper flakes
1/4 teaspoon toasted sesame oil
Cooked white rice, for serving (optional)

Prep the ingredients
Grate the garlic clove, trim the ends off the green beans, and begin to cook the rice.

Preheat the oven to 400ºF and line a sheet pan with foil.

Season the salmon
Season the salmon fillets well with salt and pepper. And, place them on a plate or in a large shallow bowl.

Make the marinade
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. Allow the fish to marinate while the oven comes to temperature.

Prep the green beans
Meanwhile, in a medium bowl, toss together the green beans with the olive oil, red pepper flakes, and sesame oil. Season them generously with salt and pepper.

Assemble the sheet pan
Lay the salmon fillets on the sheet pan skin side down and spread the green beans out surrounding the fillets.

Bake the salmon
Bake until the salmon is opaque and the green beans are cooked through (about 12 minutes).

Serve alongside cooked white rice.

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