Roasted Asian Salmon and Green Beans Sheet Pan Meal

Ingredients

• 4 skinless salmon fillets
• 1 lb. fresh green beans
• 1 large red bell pepper
• 2 tsp. peanut oil
• Salt to taste
• 1 T black sesame seeds for garnish
• 1/3 cup soy sauce
• 2 T unseasoned rice vinegar
• 2 T sweetener of your choice
• 1 T Asian sesame oil
• 1/2 tsp. garlic powder

Directions

1. Heat the oven to 400F/200C, and coat a large baking sheet with non-stick spray. In a bowl, whisk the soy sauce or gluten-free soy sauce with the unseasoned rice vinegar, sweetener of your choice, Asian sesame oil, and garlic powder until you have a smooth glaze.
2. Set the salmon on a large cutting board. If the fillets were frozen and thawed, sandwich each one between 2 paper towels and press gently to remove extra moisture. Brush the glaze over both sides of the salmon, then leave the fish at room temperature while you get the vegetables ready.
3. Cut off the ends of the green beans. To move quickly, stand a handful of beans upright, drop them onto the cutting board so the tips line up, slice off the ends together, then flip the beans around and repeat on the other side.
4. Remove the stem and seeds from the red bell pepper, then slice it into long pieces roughly matching the size of the green beans.
5. Spread the green beans and pepper strips out on the prepared baking sheet, giving them as much space as possible. Brush them with peanut oil, add salt, and roast for 10 minutes.
6. Take the pan out after 10 minutes and scoot the vegetables aside so the salmon has a place to sit. Brush the salmon with another layer of glaze, then add the pieces to the baking sheet. Save some glaze for finishing the cooked vegetables.
7. Return the pan to the oven and roast everything for 10-12 minutes more, until the salmon is firm when lightly pressed with your finger, but not hard.
8. Pull the baking sheet from the oven, then brush the vegetables, and the salmon too if you want, with the rest of the glaze. Add black sesame seeds or sesame seeds if using, and serve hot.