4 skinless salmon fillets, 5-6 oz. each

1 lb. fresh green beans, ends trimmed

1 large red bell pepper and cut into thin pieces the same size as the beans

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


Preheat oven to 400F/200C. Spray a large baking sheet with non-stick spray.

Whisk together the soy sauce, unseasoned rice vinegar, sweetener of your choice, Asian sesame oil, and garlic powder to make the glaze.

Lay salmon out on a large cutting board. If you’re using thawed frozen salmon, put each piece between two paper towels and press down to absorb some of the moisture.

Brush salmon pieces on both sides with the glaze mixture and let it the salmon come to room temperature while you prepare the vegetables.

Trim both ends of the green beans.

Cut the pepper into long strips about the same size as the beans.

Arrange beans and pepper strips on the baking sheet, spreading them apart as much as you can. Brush vegetables with the peanut oil and season with salt, then roast the vegetables for 10 minutes.

After 10 minutes remove the pan from the oven and push vegetables over to make room for the salmon. Brush salmon pieces with glaze again and place them on baking sheet. (Don’t use all the glaze, you need some for the cooked vegetables.)

Roast the salmon and vegetables 10-12 minutes longer, or until the salmon feels firm (but not hard) to the touch when you press down on it with your finger.

Remove pan from the oven and brush the vegetables (and salmon if you’d like) with the remaining glaze. Sprinkle salmon and veggies with black sesame seeds (or sesame seeds) if desired, and serve hot.


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