Thai Coconut Curry Salmon & Green Bean Sheet Pan Meal with Peanut Drizzle

Busy cooks crave fast, flavorful meals that deliver serious nutrition. This Thai-inspired sheet pan wonder combines flaky salmon with crisp-tender veggies in a luscious coconut curry sauce. Minimal cleanup meets maximum flavor with a protein-packed peanut drizzle that'll have everyone licking their plates.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 (6 oz) salmon fillets, skin-on
• 1 lb fresh green beans, trimmed
• 1 red bell pepper, sliced
• 1/3 cup full-fat coconut milk
• 3 tbsp Thai red curry paste
• 1 tbsp honey
• 2 tbsp natural peanut butter
• 1 lime (zested + juiced)
• 1 tsp grated ginger
• 2 tbsp chopped cilantro
• 1 tbsp avocado oil
• 1/4 tsp sea salt

Instructions

1. Preheat oven to 425°F (220°C). Line baking sheet with parchment.
2. In small bowl, whisk coconut milk, curry paste, honey, ginger, and half the lime juice.
3. Toss green beans and bell pepper with avocado oil and salt. Spread on one side of sheet pan.
4. Place salmon skin-side down on empty side of pan. Brush fillets generously with curry sauce.
5. Bake 12 minutes. Remove from oven, spoon remaining sauce over salmon.
6. Return to oven for 5-7 minutes until salmon flakes easily.
7. While baking, whisk peanut butter with remaining lime juice and zest until drizzle-ready.
8. Transfer cooked salmon and veggies to plates. Drizzle with peanut sauce.
9. Garnish with cilantro and lime wedges.
10. Serve immediately with optional steamed jasmine rice.

Chef's Note

For ultra-crispy salmon skin, pat fillets dry before saucing and place skin-side up for the last 3 minutes of baking.

Make-Ahead Tips

Store components separately for up to 2 days. Reheat salmon gently to prevent drying.

Substitutions

Swap salmon for cod. Use almond butter instead of peanut for nut allergies. Try soy sauce instead of salt for umami boost.