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.