Salmon Potato and Green Bean Salad with Shichimi Togarashi Dressing

This baked salmon and potato salad is loaded with green beans and eggs, making it an easy and healthy sheet-pan dinner that is delicious served hot or cold. Tossed with a spicy, Asian-style shichimi togarashi dressing, this protein-packed meal is perfect for a light lunch or a satisfying dinner.

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I always try to incorporate salmon into my weekly menu because it is a fantastic source of heart-healthy omega-3 fatty acids and essential nutrients. My usual go-to method is simply pan-searing it with a sprinkling of shichimi togarashi seasoning, served alongside rice and steamed broccoli for a simple, healthy meal.

However, when I want to change things up, I make this sheet-pan salmon salad. It is light enough for a summer dinner, yet hearty enough to enjoy on cold winter night. What makes it truly special is the robust, spicy shichimi togarashi dressing. If you are unfamiliar with this Japanese seven-spice blend, look for it in the spice aisle of your local grocery store, or easily find it online.

What is in Shichimi Togarashi seasoning?

Shichimi togarashi is a Japanese seven-spice seasoning blend known for its complex flavor profile, balancing subtle saltiness with citrus notes and heat. While specific variations exist, the blend generally includes dried chili peppers, peppercorns, sesame seeds, orange peel, ginger, and nori (seaweed). Some versions may also include yuzu, hemp seeds, or poppy seeds.

Except for the eggs, the components of this salad are entirely oven-steamed. By using a covered, extra-large sheet pan and a splash of boiling water, all the ingredients bake and steam together seamlessly. To ensure everything cooks perfectly, the ingredients are added to the pan in succession: starting with the potatoes, which take the longest to cook, followed by the green beans, and finishing with the salmon.

The photos above show the salmon before and after steaming. You might notice that there is hardly any water left at the bottom of the pan. I carefully emptied it beforehand to avoid getting scalded to death while moving the sheet pan across the house for the photoshoot!

On a serious note, please exercise caution and wear thick, protective oven mitts or gloves when moving the sheet pan in and out of the oven. Keep the pan completely steady and level to prevent any hot water from spilling onto your hands or arms.

Recipe highlights:

• Wash, dry, and cut potatoes and green beans.
• Combine olive oil, salt, and black pepper. Use 2/3 of the mixture to season potatoes and green beans, and reserve the unused 1/3.
• Place potatoes on a baking sheet fitted with a cooling rack. Pour in 1/8 to 1/4-inch boiling water.
• Cover tightly with aluminum foil. Bake for 10 minutes.
• Add green beans. Cover and bake for 7 minutes.
• Season salmon with the reserved 1/3 of the oil/salt/pepper mixture. Add to the sheet pan.
• Cover and bake for 8 minutes or until salmon is cooked through.
• Transfer to a large mixing bowl.
• Break salmon into small chunks.
• Add hard boiled eggs.
• Whisk the dressing ingredients.
• Drizzle and mix into salad. Serve hot or cold.
• Detailed instructions are in the recipe card below.

What to use instead of an extra-large sheet pan? 

This salmon salad is baked in a sheetpan. Any size pan would work as long as it has a rack that can be inserted to elevate the ingredients for steaming. Use two or three small baking sheets if you need to.

Oven steaming time tips:

The steaming times provided are a helpful guideline, but you may need to adjust them slightly depending on the size of your potatoes and the thickness of your salmon. For this recipe, I used halved baby potatoes, which require 25 to 27 minutes of total cooking time at 400° F. My salmon fillets were about 1/3-inch thick and cooked through perfectly in just 8 minutes. The green beans steam for 15 minutes, leaving them with a nice, crunchy bite. If you prefer softer, more tender green beans, simply add a few extra minutes to their cooking time.

Will this salmon work with other fish?

Absolutely! If you are not a fan of salmon, swap it out for fish of your choice. Stick with a firm and meaty type of fish that holds up well to mixing. Tuna and swordfish would be delicious. Keep in mind that thicker cuts require more cooking time.

This salad is a complete meal for two. It’s great for a healthy lunch or dinner and is perfect hot or cold. Keep in mind that this dish packs a spicy kick! If you are uncertain about your heat tolerance, simply reduce the shichimi togarashi by 1/4 teaspoon. You can always sprinkle more on top later!

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or are highly rated.)

• Baking pan—this half sheet nonstick baking pan comes with a cooling rack. It is PTFE, PFOA, and BPA-free. The sheet pan has a corrugated surface for quick release and even baking.
• Shichimi Togarashi—a Japanese 7-spice seasoning blend.
• Aluminum foil
• Heat-resistant oven gloves—heat-resistant up to 446° F. They have an outer silicone layer and a cotton interior. These gloves are waterproof.

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Salmon Potato and Green Bean Salad with Shichimi Togarashi Dressing

Author: In Good Flavor Cooking Method:Baking Cuisine:Asian-Inspired Courses:Main

Difficulty:BeginnerPrep time: 20 minutesCook time: 30 minutesRest time: minutesTotal time: 50 minutesServings:2 servingsCalories: kcal Best Season:Summer

Description

This baked salmon and potato salad is loaded with green beans and eggs, making it an easy and healthy sheet-pan dinner that is delicious served hot or cold. Tossed with a spicy, Asian-style shichimi togarashi dressing, this protein-packed meal is perfect for a light lunch or a satisfying dinner.

Ingredients

• 1/2 pound baby potatoes
• 10 ounces green beans
• 7-8 ounces frozen salmon, defrosted
• 2 hard boiled eggs, quartered
• 1/2 rounded teaspoon salt
• 1/4 rounded teaspoon black pepper
• 4 teaspoons olive oil

For the Shichimi Togarashi Dressing:

• 3 1/2 teaspoons rice wine vinegar
• 1 1/2 teaspoons toasted sesame oil
• 2 tablespoons + 1 teaspoon neutral oil (vegetable or canola)
• 1 teaspoon soy sauce
• 1/8 teaspoon salt
• 1/4 teaspoon sugar
• 1 teaspoon shichimi togarashi seasoning

Instructions

1. Preheat oven to 400° F.
2. Wash and dry potatoes and green beans. Cut baby potatoes in half. Trim green beans and cut them in half.
3. Combine olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper. Use 2/3 of the mixture to season potatoes and green beans. Reserve the remaining third for the salmon.
4. Place potatoes on an extra-large baking sheet fitted with a cooling rack. Pour in 1/8 to 1/4-inch boiling water.
5. Cover tightly with aluminum foil. Bake for 10 minutes.
6. Add green beans. Cover and bake for 7 minutes. 
7. Season salmon with reserved olive oil, salt, and black pepper.  Add to the sheet pan.
8. Cover and bake for 8 minutes or until salmon is cooked through.
9. Transfer to a large mixing bowl.
10. Break salmon into small chunks.
11. Add hard boiled eggs.
12. Combine and whisk all the dressing ingredients in a small bowl. 
13. Drizzle and mix into salad. Serve hot or cold.
14. Makes 2 main course servings.

Notes:

• Use 2 smaller baking sheets equipped with a baking rack if you don’t have a half sheet. 
• When removing the baking sheets from the oven, be sure to hold them steady and level to prevent hot water from spilling onto you. Wear oven mitts!
• Steaming time is a guideline. A longer cooking time is needed if your potatoes and salmon are thicker. I used baby potatoes sliced 1/2-inch thick and 1/3-inch thick salmon.
• If the water in the pan evaporates completely, add more hot water.
• The steamed green beans have a crunchy snap. Add more cooking time for more tender green beans.
• Please be cautious when moving the sheet pan in and out of the oven to prevent burns from hot water. Wear heat-resistant gloves or mitts.

Keywords:Salmon potato and green bean salad, sheetpan salmon recipe, salmon potato salad, spicy salmon salad, salmon and potato salad, healthy salmon dinner

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