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One-Pan Crispy Salmon with Veggies & Beans

February 28, 2018 6 Comments

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One-Pan Crispy Salmon with Veggies & Beans | chefshiv.com

This crispy salmon dish takes less than half an hour, no fancy techniques required, but it looks and tastes so much more complicated. Asparagus, bell pepper slices and cannellini beans roast nice and quickly right alongside the fish, thanks to a super hot oven. But the key to not drying out the fish is a layer of vegan mayo, infused with some Asian-inspired flavors and topped with panko breadcrumbs for a lovely little crunch.

Next time you want to impress someone (or yourself!) without slaving away over a pile of pots and pans, make this! Simple prep, quick cook time, minimal dishes to wash, and so much flavor…pretty hard to beat.

I eat almost all vegetarian at home but having a go-to recipe this good actually makes me want to cook fish more often. Whether you’ve never cooked fish or have been for years, I’m prettyyy confident this one’s going to make its way into your rotation. The fish, vegetable and bean combo makes for a super-satisfying meal as is, or you can serve it over brown rice, quinoa or greens.

One-Pan Crispy Salmon with Veggies & Beans | chefshiv.com
One-Pan Crispy Salmon with Veggies & Beans | chefshiv.com

Change It Up

I’ll stop patting myself on the back because I can’t take all of the credit — this recipe is based on ‘How to Make Fish Without a Recipe’ from Epicurious. The article is definitely worth a read if you want to get really creative with the ingredients (let me know what you come up with!). But you can still follow my recipe and easily swap out the vegetables for any that will cook quickly (baby bok choy, red onion, broccoli rabe, etc.), or any leftover cooked veggies that just need to be reheated.

Buying Fish

I admittedly am not very experienced in buying fish but my biggest concern is sustainability, which is the main issue I have with meat. I’ve read recently that your best bet for freshness might actually be vacuum-sealed frozen fish because in a lot of cases, the ‘fresh’ fish has been sitting out longer. Ross and I have been working our way through a big order from a company called Sea to Table (thanks to his mom for the gift card!), which delivers wild-caught, flash-frozen seafood sourced directly from independent fishermen. Everything we’ve had so far has been very good and I love their mission, so we’ll definitely order from them again.

One-Pan Crispy Salmon with Veggies & Beans | chefshiv.com

Vegan vs. Regular Mayo

I usually use Greek yogurt or avocado in place of mayo, but this dish is one of the few reasons why I keep mayo on hand. I use ‘veganaise’ because I actually think it tastes better but it also has no cholesterol, less or no saturated and trans fat, and it’s more sustainable since it’s made without eggs. A bunch of brands make a great vegan mayo now — a few options are Earth Balance, Just Mayo and Follow Your Heart.

One-Pan Crispy Salmon with Veggies & Beans | chefshiv.com

One-Pan Crispy Salmon with Veggies & Beans

This is your new go-to fish recipe! It comes together in under half an hour so it's an easy weeknight meal but feels fancy enough for a special occasion. 
5 from 2 votes
Print Recipe
Prep Time 15 mins
Cook Time 10 mins
Total Time 23 mins
Course Main Course
Cuisine Asian, Seafood
Servings 2

Ingredients
  

  • 2 6-oz wild salmon fillets, flash-frozen & defrosted or fresh
  • extra virgin olive oil
  • 1 organic bell pepper (any color)
  • ~14 asparagus spears (about 1/2 bunch)
  • 1/2 can cooked cannellini or other white beans, drained & rinsed
  • 2 tsp pressed or minced garlic (about 2 cloves), divided
  • sea salt and pepper
  • 2 tbsp vegan mayo / veganaise
  • 1 tsp coconut aminos*, tamari or soy sauce
  • 1/2-1 tsp grated or minced fresh ginger (from a small piece of peeled ginger root), or about 1/4 tsp ground ginger
  • dash cayenne pepper (optional)
  • 2 tbsp panko bread crumbs

Instructions
 

  • Preheat oven to 500 F. Grease a large baking sheet with olive oil, or line it with parchment paper or a Silpat**. If you need to quickly defrost your fish, read this.
  • Slice the bell pepper into long strips and snap the ends off of the asparagus. Place all of the vegetables plus the beans on the baking sheet, and toss in about 1 tsp olive oil, half of the pressed/minced garlic (1 tsp), salt and pepper. 
  • Pat the fish dry and arrange in the middle of the baking sheet; sprinkle with salt and pepper. In a small bowl, mix together the mayo, coconut aminos, minced/grated ginger (I use this Microplane grater), the rest of the minced garlic, and cayenne if using. In another small bowl, mix the bread crumbs with a drizzle of olive oil. Spread half of the mayo mixture on each fillet and top with half of the bread crumbs.
  • Bake at 500 F for 10-12 minutes, or until the fish is opaque in the center and flakes easily with a fork. If your fillets are thin, start checking it a bit sooner. For extra crispiness, broil on high for about a minute, watching carefully so it doesn't burn. Divide onto plates and enjoy!

Notes

*I just switched to using coconut aminos in place of tamari/soy sauce because it has much less sodium, and it's also soy- and gluten-free if that matters to you. The taste isn't exactly the same but I haven't noticed a difference when using it in a sauce/dressing.
 
**I have a set of knock-off Silpats (silicone baking mats) that I've had medium success with overall but I like to use for this recipe - I think 500 F is slightly over the 'official' max temperature though, so check the instructions for yours.
 
I love this dish on its own but it's also great served with brown rice, quinoa or greens. Feel free to swap out the vegetables for others that will cook quickly.

This post includes links to products that I use and love. By buying a product through one of these links, you’re helping to support my site — thank you!

Filed Under: Mains, Seafood Tagged With: easy, seafood, weeknight dinner

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Reader Interactions

Comments

  1. Caroline

    May 19, 2018 at 11:43 am

    So easy and SO delish. I’m usually intimidated by fish but this was prepped in 10 mins and honestly tasted like something I’d eat in a restaurant. I’ve also never roasted beans before and LOVED that part of the meal. Thanks Shiv!

    Reply
    • Siobhan

      May 19, 2018 at 12:30 pm

      Yay so glad!!! And same – cooking fish can be tricky and every time I’ve tried a different recipe, I’ve ended up wishing I followed this one instead haha

      Reply
  2. Marcia

    April 15, 2018 at 11:43 am

    Made this dish again and Cheryl loved it!
    My new go to meal when limited on time!

    Reply
    • Siobhan

      April 15, 2018 at 12:44 pm

      Yay! I tried a variation with cod last week and it was really good but this salmon is still my fave 🙂

      Reply
  3. Larry McIntosh

    April 2, 2018 at 1:20 pm

    Made the Crispy Salmon for Easter dinner. Very easy set up and could find almost everything at the store. Never easy! Substituted ginger paste for fresh ginger. The marinade tasted great and the vegetables were tasty and not over cooked in less than 10 mins at 500. Even better for lunch next day!

    Reply
    • Siobhan

      April 2, 2018 at 1:41 pm

      Oh interesting, I’ve never seen ginger paste but glad it worked out! Proud of you for making the effort!! 😉

      Reply

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