ginger-tahini oven baked salmon with vegetables

Serves: 4

Ingredients:
1 large sweet potato, cubed
4 cups mushrooms, sliced
2 tablespoons olive oil, divided
½ teaspoon salt, divided
3 cups green beans, trimmed
2 tablespoons reduced-sodium soy sauce
1 tablespoon plus 2 teaspoons tahini
1 tablespoon plus 1 teaspoon honey
1 ½ teaspoons finely grated fresh ginger
4 x 110g steaks of salmon
2 teaspoons rice vinegar
2 tablespoons chopped fresh chives (optional)

Method:
preheat oven to 180°c and grease a large baking tray.
combine sweet potato, mushrooms, 1 tablespoon oil, and 1/4 teaspoon salt in a large bowl; toss to coat. bake for 20 minutes.
toss green beans with the remaining oil and salt.
combine soy sauce, tahini, honey, and ginger in a small bowl.
remove the pan from the oven. add the green beans.
place salmon in the middle, on top of the vegetables.
spread half of the tahini sauce on top of the salmon. roast until the salmon flakes, 8 to 10 minutes more.
stir vinegar into the remaining tahini sauce and drizzle it over the salmon and vegetables. garnish with chives, if desired, and serve.