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- 4 salmon fillets (about 6 ounces each) - 1 pound green beans, trimmed - 1/4 cup honey - 2 tablespoons Sriracha sauce (adjust based on spice preference) - 2 tablespoons soy sauce - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 tablespoon olive oil - Salt and pepper to taste - Sesame seeds and sliced green onions for garnish Gather these simple ingredients to create a tasty dish. Salmon is rich in omega-3 fatty acids. Green beans add a nice crunch and color. Honey gives sweetness, while Sriracha adds heat. Soy sauce brings umami and depth. Feel free to adjust the Sriracha based on your spice level. You can always add more later if you want. Fresh garlic and ginger will enhance the flavor. They both contribute aromatic notes to the marinade. Don’t forget to season with salt and pepper. This step balances the flavors. For garnish, sesame seeds and green onions add a lovely finish. They also provide a bit of texture. - Preheat the oven to 400°F. - Line a large baking sheet with parchment paper. This helps prevent sticking and makes cleanup easier. - In a small bowl, whisk together the honey, Sriracha, soy sauce, minced garlic, grated ginger, olive oil, salt, and pepper. This mix gives the salmon and green beans a tasty kick. - Place the salmon fillets on one side of the baking sheet. Pour half of the honey Sriracha marinade over the salmon. Make sure they are well coated. Let the salmon sit for about 10 minutes. - On the other side of the baking sheet, add the trimmed green beans. Drizzle them with the remaining marinade. Toss them well to coat. This ensures all the veggies soak up that great flavor. - Place the baking sheet in the oven. Bake for 12-15 minutes. The salmon should flake easily with a fork, and the green beans should be tender-crisp. - If you want a crispy top on the salmon, switch the oven to broil for an extra 2-3 minutes. Keep a close eye on it to prevent burning. When you shop for salmon, look for fresh fillets. Wild-caught salmon has great flavor. Farmed salmon is often more affordable and still tasty. Fresh salmon should smell mild, like the ocean. If you choose frozen salmon, make sure it is properly sealed. Thaw it in the fridge overnight for best results. You can adjust the sweetness and spice in the marinade. If you want it sweeter, add more honey. For extra heat, increase the Sriracha. You can also add other flavors. Try a splash of lime juice for a zesty kick. Adding fresh herbs like cilantro can brighten the dish too. For green beans, think about the texture you like. If you want them crisp, bake for less time. If you prefer them softer, give them a few more minutes. Start checking at 12 minutes. Toss them in the marinade for added flavor. Make sure to spread them out on the sheet for even cooking. {{image_2}} You can mix in other tasty green veggies. Try using broccoli or snap peas. They add crunch and flavor. You can also pick seasonal vegetables, like asparagus in spring or Brussels sprouts in fall. Each veggie brings a new taste to the dish. If you want to switch things up, chicken or tofu work great too. For chicken, use boneless thighs or breasts. Cook them for 20-25 minutes. If you choose tofu, press it first to remove excess water. Bake it for about 15-18 minutes. Adjust the marinade time for each protein type to soak up those flavors. Get creative with different sauces or spices. You can try teriyaki sauce for a sweet twist. Adding sesame oil gives a nutty flavor. You can also spice it up with chili flakes or garlic powder. For an Asian flair, mix in hoisin sauce or even miso paste. Each change opens a world of new tastes! To keep your leftover salmon and green beans fresh, use an airtight container. Place the salmon fillets and green beans in separate layers if possible. You can also wrap them tightly in plastic wrap or foil. Store them in the fridge for up to three days. This method helps maintain the flavors and textures. When reheating salmon, use a gentle heat to avoid drying it out. Preheat your oven to 300°F (150°C). Place the salmon on a baking sheet, cover it with foil, and heat for about 10 minutes. For the green beans, you can heat them in the microwave for 1-2 minutes. This keeps them fresh and crisp, just like when you first made them. You can freeze cooked salmon and green beans if you want to save some for later. Let the dish cool completely, then place it in a freezer-safe container. Seal it tightly to prevent freezer burn. It can be stored for up to three months. When you are ready to eat, thaw it in the fridge overnight. Reheat it in the oven or microwave, as mentioned before, for the best taste. Yes, you can prepare the marinade in advance. Store it in the fridge. Marinate the salmon for up to an hour before cooking. You can also trim the green beans ahead of time. Just keep them in water to stay fresh. You can use ketchup mixed with a bit of hot sauce. Another option is to use sweet chili sauce. These will give you flavor without too much heat. Adjust the amount to suit your taste. You can use powdered ginger if fresh is not available. Use half the amount of powdered ginger. Fresh ginger gives better flavor, but powdered is a good backup. Salmon is done when it flakes easily with a fork. It should appear opaque and slightly firm. The internal temperature should reach 145°F (63°C). Yes, you can double the recipe easily. Just use a larger baking sheet. Make sure to leave space between the salmon and green beans for even cooking. This blog post shared a simple and delicious way to prepare salmon with green beans. You learned about key ingredients, step-by-step cooking instructions, and helpful tips for the best results. Remember, you can customize flavors and even swap proteins. Store leftovers properly to enjoy them later. Overall, cooking doesn't have to be hard. With practice, it can be fun and tasty, too. Now, go ahead and try this recipe to impress yourself and others!

Sheet-Pan Honey Sriracha Salmon and Green Beans

Make dinner a breeze with this delicious Sheet-Pan Honey Sriracha Salmon and Green Beans! Enjoy perfectly baked salmon fillets drizzled with a sweet and spicy honey Sriracha marinade alongside vibrant green beans. This quick recipe takes only 25 minutes and is perfect for busy weeknights. Click through for the full recipe and elevate your dinner game tonight! #SheetPanRecipes #HealthyDinner #SalmonRecipe #EasyMeals
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Ingredients
  

4 salmon fillets (about 6 ounces each)

1 pound green beans, trimmed

1/4 cup honey

2 tablespoons Sriracha sauce (adjust based on spice preference)

2 tablespoons soy sauce

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon olive oil

Salt and pepper to taste

Sesame seeds and sliced green onions for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.

    Prepare the Marinade: In a small bowl, whisk together the honey, Sriracha, soy sauce, minced garlic, grated ginger, olive oil, salt, and pepper.

      Marinate the Salmon: Place the salmon fillets on one side of the prepared baking sheet. Pour half of the honey Sriracha marinade over the salmon, ensuring they are well coated. Let it sit for about 10 minutes while you prepare the green beans.

        Add Green Beans: On the other side of the baking sheet, add the trimmed green beans. Drizzle them with the remaining honey Sriracha marinade, tossing to coat.

          Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the salmon flakes easily with a fork and the green beans are tender-crisp.

            Broil for Finish: If desired, switch the oven to broil for an additional 2-3 minutes for a crispy top on the salmon. Keep a close eye to prevent burning.

              Serve: Once cooked, remove from the oven and let it rest for a minute. Garnish with sesame seeds and sliced green onions before serving.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4