One Pan Tahini Ginger Salmon with Sesame Asparagus

Your weeknight dinners just got easier and healthier with this tahini ginger salmon with sesame asparagus! It's one full meal packed with flavor and nutrients. I can't wait for you to try it!

If you prefer to watch how to make this recipe, jump down to the bottom for a step by step video tutorial!

I haven't always been a salmon lover, but lately I have been obsessed with it for weeknight dinners! Not only are they healthy, but salmon takes about 15 minutes to cook so it's also super quick. You can tell I'm loving it because I just shared this blackened salmon.

Looking for more quick salmon dinners? This salmon pesto pasta features a creamy pesto sauce and flaky salmon. Or try air fryer salmon bites with a hot honey sauce (done in 10 minutes!)

Why we love this recipe

• This recipe is as healthy as it gets! The salmon provides a ton of protein and omega3's and the asparagus is packed with fiber and folate.
• It fits into so many diets! It's gluten free, dairy free, low carb and paleo. It's also great for vegetarians!
• This recipe takes 20 minutes from start to finish! Getting dinner on the table after work and before bedtimes has never been this easy.
• One pan to clean. Saying that again because it's ONE pan to clean. Thank goodness.

Recipe Ingredients

• Coconut aminos: this is the soy/gluten free version of soy sauce, so if you have soy sauce on hand you can use that.
• Tahini: this is the base of the sauce and gives it so much flavor. It's similar in texture to peanut butter but it's actually ground sesame seeds. That's why the sauce goes so well with the sesame asparagus!
• Honey: adds a little sweetness!
• Ginger: the key to this is fresh ground ginger. You can find it in the produce section by the garlic. Just peel and grate it!
• Asparagus: this veggies pairs so well with salmon and is full of fiber, folate, and vitamins A, C and K.
• Salmon: The star of the show that ends up getting a thick tahini ginger glaze. It's full of protein, omega3's and B vitamins. Grab wild caught salmon if you can!

How to make tahini ginger salmon (4 simple steps)

1. Make the sauce: whisk all the sauce ingredients together and set aside.
2. Assemble the sheet pan: add the asparagus to one side of the sheet pan in an even layer then drizzle with olive oil, salt and garlic then top with sesame seeds. Add the salmon filets to the other side then spoon half of the prepared sauce over top.
3. Bake: bake in the preheated oven for 8-10 minutes then turn the broiler on to high and broil for 1-2 minutes.
4. Finish with sauce: Remove the sheet pan from the oven then mix the remaining sauce with rice vinegar. Pour it over the salmon and asparagus and top with more sesame seeds.

Recipe variations and substitutions

• Salmon: you could try another fish like tilapia or use chicken tenders (because they cook quicker than chicken breast, but they will need 15-18 mins to cook)
• Coconut aminos: this is a soy free and gluten free version of soy sauce but you can use soy sauce if that's what you have on hand.
• Asparagus: you'll want to use another veggie that cooks quickly. Broccoli or snap peas would be a great swap!
• Tahini: this is a really mild sesame-ground butter (like a nut butter). I would opt for another ingredient similar in texture and mild flavor like cashew butter.

Watch how to make sheet pan tahini ginger salmon:

If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!

More of our favorite seafood recipes:

• 15 Minutes Blackened Salmon
• Sheet Pan Honey Garlic Shrimp
• One Pot Creamy Cajun Shrimp Pasta [Dairy Free]
• Teriyaki Glazed Salmon

Tahini Ginger Salmon with Sesame Asparagus

Your weeknight dinners just got easier and healthier with this tahini ginger salmon with sesame asparagus! It's one full meal packed with flavor and nutrients. I can't wait for you to try it!

4.85 from 13 votes

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Course: Dinner

Cuisine: American, Asian

Prep Time: 5 minutes

Cook Time: 13 minutes

Total Time: 18 minutes

Servings: 4 people

Calories: 306kcal

Author: Molly Thompson

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Ingredients

For the sauce:

• 1 tablespoon avocado or olive oil
• ½ teaspoon salt
• 2 tablespoons coconut aminos
• 2 tablespoons tahini
• 1 tablespoon raw honey
• 1 teaspoon fresh grated ginger about 2 inch knot
• 1 cloves garlic minced
• 2 teaspoons rice vinegar reserved until the end

For the asparagus and salmon:

• 1 lb asparagus washed and woody ends trimmed
• 1 tablespoon avocado or olive oil
• ½ teaspoon salt
• 1 clove garlic minced
• 1 teaspoon sesame seeds plus more for topping
• 4 4 ounce salmon filets
• Chopped chives for serving optional

Instructions

• Preheat the oven to 425°F. Line a large baking sheet with foil and set aside. Whisk all of the sauce ingredients, except for the rice vinegar, in a medium bowl and set aside.
• Place the asparagus on one side of the sheet pan and drizzle with olive oil then sprinkle with ½ teaspoon salt and garlic. Toss to coat the asparagus evenly then arrange them in an even layer on one side of the sheet pan. Sprinkle the sesame seeds evenly on top of the asparagus.
• Add the salmon to the sheet pan and spoon ½ of the sauce over the salmon. I recommend spooning/pouring it over the salmon (without touching the salmon) then using a pastry brush or the back of the spoon to spread it out. We're using the sauce after it's cooked so this avoids cross contamination by not spreading and putting the brush back in the sauce.
• Bake in the preheat oven for 8-10 minutes, until the salmon flakes. Turn the broiler to high and broil until the salmon is glazed and starting to bubble, about 1-2 minutes. Watch it closely because the honey in the sauce can burn quickly. The salmon should flake and reach an internal temperature of 145°F.
• Remove the pan from the oven then stir the 2 teaspoons of reserved vinegar with the remaining sauce. Drizzle it over the salmon and asparagus before serving. Garnish with chives if desired.

Notes

Store: store in an air-tight container in the fridge for up to 3 days

Nutrition

Serving: 1serving | Calories: 306kcal | Carbohydrates: 13.6g | Protein: 27.3g | Fat: 16.5g | Cholesterol: 52mg | Sodium: 821mg | Fiber: 3g | Sugar: 6.5g

Did you make this recipe?Mention @What_MollyMade or tag #whatmollymade!