Peanut Butter-Glazed Salmon and Green Beans
Updated June 16, 2022
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound green beans, trimmed
- 1bunch scallions (about 6), halved lengthwise then cut crosswise into thirds
- 1tablespoon minced garlic
- 3tablespoons neutral oil, such as safflower or canola
- Salt and black pepper
- ¼cup smooth peanut butter (either conventional or natural works)
- 2tablespoons lemon juice, plus lemon wedges for serving
- 2tablespoons low-sodium soy sauce
- 1tablespoon grated peeled ginger
- ½teaspoon toasted sesame oil
- 4(6-ounce) center-cut salmon fillets
- ¼cup chopped unsalted roasted peanuts (optional)
Nutritional analysis per serving (4 servings)
619 calories; 41 grams fat; 8 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 13 grams polyunsaturated fat; 21 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 46 grams protein; 853 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 450 degrees. On a large rimmed baking sheet, combine green beans, scallions, garlic and 2 tablespoons of the neutral oil; season with salt and pepper. Toss to evenly coat, then spread in an even layer.
- Step 2
Prepare the peanut butter glaze: In a small bowl, combine peanut butter, lemon juice, soy sauce, ginger, sesame oil and 1 tablespoon water. Season with salt and pepper, then whisk until smooth.
- Step 3
Rub salmon with the remaining 1 tablespoon neutral oil and season with salt. Arrange salmon on top of beans and spoon half of the peanut butter glaze on top of the fish. Roast for 5 minutes, then spoon over the remaining glaze. Roast until salmon is cooked to medium and beans are crisp-tender, 5 to 7 minutes more, depending on thickness.
- Step 4
Divide salmon and beans among serving plates. Top with peanuts and serve with lemon wedges.
Private Notes
Comments
Yes, Marilyn! Upstate NY fishmonger, here. Suggestion: If your sheet pan fits onto your grill, prep it just like the recipe, put it on the grill and close the lid.
This was a nice recipe. I didn’t have fresh chives but the dry ones worked well. I roasted (convection roast setting on my oven). I didn’t measure exactly but used all the ingredients. My salmon was pretty thick so it was about 18 minutes total. I will definitely make again. Had a very Thai like flavor and the green beans were wonderful. Love that it is all made at once. Incredibly convenient.
There are some things a person doesn’t do. I’m not putting peanut butter on $35 per lb salmon filets.
Delicious, moist salmon. Used a meat thermometer which was key! Beans were also cooked perfectly. No change in directions. This is a keeper recipe!
Quick and easy recipe. I added chili crisp to the peanut sauce, which was good. Overall, the sauce was way too thick to call a “glaze”. My piece of salmon was a bit thin, so I cooked the beans a bit before adding the salmon. If I make this again, I plan to thin the sauce with some hot water, toss the beans in the glaze, and cook the salmon on top of the beans with no glaze. If I make the full batch of sauce, I will use half and save the rest for a tofu dish later.
Not a great recipe. PB doesn't exactly become a glaze. Flavors don't blend well and the string beans take far longer to cook then recipe indicates. Meh.
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