Sheet-Pan Salmon and Charred Edamame Salad

• 1650 g skinless salmon fillets, cut into 3 cm chunks
• 2300 g shelled edamame, thawed
• 31 tsp fine sea salt
• 41 tbsp toasted sesame oil
• 51 tbsp neutral cooking oil
• 61/2 cup plain 0% Greek yogurt
• 73 tbsp fresh lime juice
• 81 tbsp fresh ginger, finely grated
• 91 1/2 tbsp tamari or low-sodium soy sauce
• 101 English cucumber, thinly sliced into half-moons
• 111 tbsp toasted white sesame seeds

1. 1

   Heat your oven to 220°C (425°F) with the rack placed in the upper third.

2. 2

   Dry the salmon chunks thoroughly with paper towels. Toss the salmon and thawed edamame directly on a large sheet pan with the neutral oil and the sea salt until evenly glossy.

3. 3

   Spread the salmon and edamame into a single layer, ensuring the pieces do not crowd each other so the beans blister instead of steaming.

4. 4

   Bake for 9 to 11 minutes until the salmon is opaque in the center and the edamame shows blistered brown spots; do not overcook the fish past 52°C internal temperature or it will turn chalky once chilled.

5. 5

   Whisk the Greek yogurt, fresh lime juice, grated ginger, tamari, and toasted sesame oil in a small bowl until completely smooth and emulsified.

6. 6

   Let the roasted salmon and edamame cool completely to room temperature, then transfer to the refrigerator for at least 30 minutes until chilled through.

7. 7

   Toss the chilled salmon, charred edamame, and sliced cucumber gently with the yogurt-lime dressing, then scatter the toasted sesame seeds over the top before serving.

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