Sweet and Tangy Salmon with Green Beans

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Brown sugar, soy sauce and mustard work together beautifully to make this tangy spin on salmon.

Time 35 mins
Servings 4
Difficulty Easy




  • 1 tbsp Butter
  • 2 tbsp Brown sugar
  • 2 tbsp Soy sauce
  • 2 tbsp Dijon mustard
  • 1 tbsp Olive oil, extra virgin
  • ½ tsp Black pepper, freshly ground
  • tsp Salt
  • 1 lb Green beans, trimmed
  • lb Salmon, fillets, skinless and boneless


  • Preheat oven to 220°C / 425°F. Line a baking sheet with parchment paper.
  • In a small skillet, melt butter over medium heat. Stir in brown sugar, soy sauce, Dijon mustard, olive oil, black pepper and salt.
  • Place salmon fillets on the prepared baking sheet and brush with half of the brown sugar mixture.
  • In a large bowl, place green beans and drizzle with remaining brown sugar mixture. Toss to combine.
  • Arrange green beans around salmon fillets. Roast in preheated oven until salmon flakes easily with a fork and green beans are crisp-tender, about 15 minutes.


  • For an Asian flavor profile, add ½ teaspoon minced fresh ginger to the sauce and use sesame oil instead of olive oil
  • It’s recommended to buy salmon fillets that are the same thickness to ensure they cook evenly