Print the recipe for Sesame Crusted Salmon Sheet Pan Dinner

If the print dialogue doesn't open automatically, click the button below or click 'File > Print...'

Simple Recipes for Every Day

Sesame Crusted Salmon Sheet Pan Dinner

Sesame crusted salmon and broccolini on top of rice served with pepper salad and drizzled with chili tahini sauce.
  • Serves:  4
  • Prep Time:  25 min
  • Cook Time:  15 min

Ingredients

  • 1 pound broccolini or baby broccoli
  • 1 tablespoon extra-virgin olive oil
  • 1½ teaspoons kosher salt
  • 1 (1 pound) salmon fillet, skin removed, cut into four pieces
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon garlic powder
  • 1 egg
  • 3 teaspoons toasted sesame oil
  • 3 tablespoons black sesame seeds
  • 3 tablespoons white sesame seeds
  • 10 sweet mini bell peppers, thinly sliced
  • ¼ cup chopped fresh cilantro
  • 10 to 12 fresh basil leaves, ribboned
  • 1 teaspoon grated garlic
  • 2 teaspoons grated ginger
  • 2 tablespoons fresh lime juice (from 2 limes)
  • ¼ cup tahini
  • 1 tablespoon garlic chili paste (such as sambal oelek)
  • 3 cups cooked rice, for serving

Method

  1. Preheat the oven to 400°F with the rack in center position.

  2. Toss broccolini on a large rimmed sheet pan with the olive oil and ½ teaspoon of the salt.

  3. Season the salmon with ½ teaspoon of the remaining salt, pepper, and garlic powder.

  4. In a shallow bowl, combine the egg with 1 teaspoon of the sesame oil. Combine the sesame seeds in a separate shallow bowl. Working with one piece of salmon at a time, dip the salmon in the egg mixture, turning to coat and allowing the excess to drip off. Then set the salmon in the sesame seeds, pressing to adhere on all sides. Transfer the salmon to the same sheet pan and bake for 10 minutes, or until the salmon is just cooked through and the broccolini is tender and bright green.

  5. Meanwhile, in a small bowl, combine the peppers, cilantro, basil, garlic, 1 teaspoon of the ginger, 1 teaspoon of the sesame oil, 1 tablespoon of the lime juice, and ½ teaspoon of the remaining salt. Set aside.

  6. In a second small bowl combine the tahini, remaining 1 tablespoon lime juice, remaining 1 teaspoon grated ginger, remaining ½ teaspoon salt, garlic chili paste, and ¼ cup of water. Mix until smooth.

  7. To serve, divide the rice, salmon, and broccolini between four bowls. Top with pepper salad and drizzle with chili tahini sauce.