30 Minutes
Ginger Sesame Weeknight Salmon & Crispy Potatoes with Garlic Breadcrumbs
Savory ginger, toasted sesame, and a hint of sweetness. This recipe pairs flaky salmon with golden baby potatoes and snappy green beans, streamlined for the busiest part of the week, with a golden, savory crunch. It is designed for dependable prep, familiar groceries, and a calm family dinner.
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
- 1/2 cup whole-grain breadcrumbs
- 1 garlic clove, finely grated
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
Toast the breadcrumbs and garlic in a dry skillet until golden, then sprinkle over each serving.
Estimated per serving
Nutrition at a glance
Recipe makes 4 servings. Values are planning estimates, not medical advice.