Easy, quick, incredibly delicious, and made in just one pan, Sheet Pan Ginger-Orange Salmon Bowls are just the thing for dinner tonight!
Gluten-free, dairy-free, soy-free, grain-free, paleo, and Whole30 friendly.
I’m a bit obsessed with sheet pan dinners lately.
I mean, is there anything better than tossing everything together on a pan, drizzling with a delicious sauce, and popping it in the oven for a simple, quick, and super flavorful dinner?
This particular combo brings together rich salmon, vibrant green beans, and a bright Ginger-Orange Sauce.
The sauce is made without refined sugar or soy, making it perfect if you’re following a special diet, or just looking to add more real, whole foods to your diet.
I’ve provided quite a few options for building an amazing bowl using the salmon, green beans, and sauce, but feel free to make this recipe your own.
You can also add cooked rice or another grain to the bowls if that’s your jam.
It’s all good!
I hope you’ll try this simple, tasty, nourishing meal soon.
Now, let’s make some Sheet Pan Ginger-Orange Salmon Bowls!
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | No green beans? Swap in broccoli or cauliflower florets instead.
2 | Cook up a cup of white or brown rice to go alongside.
THIS RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, Soy-Free, Nut-Free, Egg-Free, Grain-Free, Paleo, and Whole30 Friendly
Easy, quick, incredibly delicious, and made in just one pan, Sheet Pan Ginger-Orange Salmon Bowls are just the thing for dinner tonight! Gluten-free, dairy-free, soy-free, grain-free, paleo, and Whole30 friendly
For the Sauce
⅓ cup coconut aminos*
⅓ cup freshly squeezed orange juice (from about 1 large orange)
1 teaspoon minced or finely grated garlic
1 teaspoon finely grated ginger
1 tablespoon olive or avocado oil
½ teaspoon kosher salt
For the Bowls
1 pound salmon, wild caught if possible
1 pound fresh green beans, ends trimmed
1 tablespoon olive or avocado oil
¼ teaspoon kosher salt
Optional bowl add-ins: thinly sliced cucumbers, thinly sliced red cabbage, fresh cilantro, pickled ginger, black or white sesame seeds, nori sheets
- Heat the oven to 400F.
- Make the sauce by whisking the coconut aminos, orange juice, garlic, ginger, oil and salt in a medium bowl until well combined.
- Pour ⅓ cup sauce into a shallow dish. Add the salmon, flesh-side down. Allow to marinate for 20-30 minutes.**
- Place the green beans on a foil or silicone lined rimmed sheet pan. Pour over 1 tablespoon oil and sprinkle with ⅓ teaspoon salt, tossing to combine.
- Remove the salmon from the marinade. Add the salmon to the sheet pan, nestling between the green beans. Pour the remaining marinade over the salmon.
- Roast for 15-20 minutes, depending on the thickness of the salmon, until just cooked through, when the fish flakes easily with a fork.
- Remove from the oven, dividing the salmon and green beans between 4 bowls. Add any additional add-ins you like, and serve with the remaining sauce.
*Find coconut aminos near the soy sauce in most grocery stores. I order mine here. If you don’t have or don’t want to use coconut aminos you can substitute low-sodium gluten-free tamari. Reduce the salt to ¼ teaspoon if you’re making this substitution.
**If you’re short on time, you can skip this step and just pour the sauce directly on the salmon before roasting.
I added orange slices to the sheet pan for the photo, mainly because it looks pretty. It’s not necessary, but you can add 4-6 thinly sliced orange pieces along with the salmon and green beans prior to cooking.
No green beans? Swap in broccoli or cauliflower florets instead.
Cook up a cup of white or brown rice to go alongside.