30 Minutes
Desk-to-Dinner Ginger Sesame Salmon & Crispy Potatoes, Finished with Toasted Pepitas
Designed around familiar ingredients and a clear sequence, this recipe pairs flaky salmon with golden baby potatoes and snappy green beans. Savory ginger, toasted sesame, and a hint of sweetness, finished with Toasted Pepitas.
Add this meal to an editable plan and review every suggested ingredient.
Preview the developer handoffWhat you’ll need
Ingredients
- 4 salmon fillets, about 5 oz each
- 1 1/4 lb baby gold potatoes, halved
- 12 oz green beans, trimmed
- 2 tbsp extra-virgin olive oil
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp grated fresh ginger
- 2 tbsp low-sodium soy sauce
- 2 tsp toasted sesame oil
- 1/3 cup toasted pepitas
Make it happen
Directions
- 1
Heat the oven to 450°F. Toss potatoes with half the olive oil, salt, and pepper on a sheet pan.
- 2
Roast cut-side down for 12 minutes. Meanwhile, stir together 1 tbsp grated fresh ginger and 2 tbsp low-sodium soy sauce.
- 3
Turn the potatoes, add green beans, and nestle the salmon onto the pan. Spoon the sauce over the salmon.
- 4
Roast for 9–11 minutes, until the salmon flakes easily and is opaque at the center. Add sesame oil and sliced scallions and serve.
- 5
Scatter the toasted pepitas over the finished dish just before serving.
Estimated per serving
Nutrition at a glance
Recipe makes 5 servings. Values are planning estimates, not medical advice.