Anti Inflammatory

Ginger-Tahini Oven-Baked Salmon & Vegetables




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1 large sweet potato, cubed (about 12 oz.)

1 pound white button or cremini mushrooms, cut into 1-inch pieces (6 cups)

2 tablespoons olive oil, divided

½ teaspoon salt, divided

1 pound green beans, trimmed

2 tablespoons reduced-sodium soy sauce

1 tablespoon plus 2 tsp. tahini

1 tablespoon plus 1 tsp. honey

1 ½ teaspoons finely grated fresh ginger

1 ¼ pounds salmon, preferably wild-caught, cut into 4 portions

2 teaspoons rice vinegar

2 tablespoons chopped fresh chives


Place a large rimmed baking sheet in the oven. Position one rack in the middle of the oven and another about 6 inches from the broiler. Preheat to 425 degrees F.

Combine sweet potato, mushrooms, 1 Tbsp. oil, and 1/4 tsp. salt in a large bowl; toss to coat.

Remove the baking sheet from the oven. Spread the vegetable mixture in an even layer on the pan; roast, stirring once, until the sweet potatoes are starting to brown, about 20 minutes.

Meanwhile, toss green beans with the remaining 1 Tbsp. oil and 1/4 tsp. salt. Combine soy sauce, tahini, honey, and ginger in a small bowl.

Remove the pan from the oven. Move the mushrooms and sweet potatoes to one side and place the green beans on the other side. Place salmon in the middle, nestling it on top of the vegetables, if necessary. Spread half of the tahini sauce on top of the salmon. Roast until the salmon flakes, 8 to 10 minutes more. Turn broiler to high; move the pan to the top rack and broil until the salmon is glazed, about 3 minutes.

Stir vinegar into the remaining tahini sauce and drizzle it over the salmon and vegetables. Garnish with chives, if desired, and serve.


Serving Size



555 kcal

Total Fat

30 g

Saturated Fat

6 g

Unsaturated Fat

0 g

Trans Fat



78 mg


718 mg

Total Carbohydrate

37 g

Dietary Fiber

8 g

Total Sugars

16 g


38 g




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