1/4 Cup honey
4 tsp soy sauce
1-1/2 tsp Five Spice Powder
2 large cloves garlic, minced
Four 6-oz. skin-on salmon fillets
Nonstick cooking spray
1 lb slender green beans, trimmed
2 Tbsp Grapeseed Oil
1 Tbsp Roasted Sesame Oil
Kosher Salt and Ground Black Pepper
2 Tbsp toasted Sesame Seeds
1 tsp lemon juice
Combine honey, soy sauce, five spice powder, and minced garlic in a small bowl. Whisk to blend.
Place the salmon, skin side down, on a large plate, and lightly coat with the soy-honey mixture. Turn the fillets skin-side-up. Allow fish to marinate for 15 – 20 min at room temperature.
Set your oven to broil, and position top oven rack about 6 inches from broiler element. Line a large rimmed baking sheet with foil and coat the foil with cooking spray.
Meanwhile, put green beans in a large bowl, and toss gently with the grapeseed and roasted sesame oil. Spread green beans in a single layer on one half of the prepared baking sheet. Season lightly with salt and pepper. Carefully arrange the salmon, skin side down, on the other half of the baking sheet. Baste the salmon with any remaining honey-soy marinade from the plate.
Broil the salmon and green beans for a scant 3 min. Remove the baking sheet from the oven, toss the green beans with tongs, and reposition the salmon pieces, if needed, to allow them to cook evenly. Continue to broil until the salmon is just cooked through and the beans are tender but still crisp, 2 to 3 min more.
Remove the broiled green beans to a serving dish, and toss them lightly with the toasted sesame seeds and lemon juice. Arrange salmon filets on a serving platter and serve both dishes immediately.