Description
This miso sheet pan salmon and veggies recipe is a flavorful and healthy dinner packed with tender salmon, roasted broccoli, and carrots. Finished with a savory-sweet miso glaze, it’s an easy one-pan meal perfect for busy weeknights.
Ingredients
- 4 salmon filets (6-ounce/170g each)
- 2 tbsp brown miso paste
- 2 tbsp maple syrup
- 1 tbsp soy sauce
- 1.5 tbsp rice vinegar
- 1.5 tsp fresh ginger, grated
- 4 cups broccoli florets
- 2 cups carrots, sliced into 1/4-inch thick spears
- 1.5 tbsp sesame oil
- Salt and black pepper, to taste
- 2 green onions, thinly sliced
- 1 cup uncooked rice or quinoa, cooked according to package directions
- Optional toppings: sesame seeds
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a sheet pan with parchment paper or foil.
- In a small bowl, whisk together the miso paste, maple syrup, rice vinegar, soy sauce, and grated ginger. Brush the mixture evenly over the salmon filets and let them marinate while preparing the vegetables.
- In a large bowl, toss the broccoli and carrots with sesame oil and season generously with salt and black pepper.
- Arrange the salmon filets on the prepared sheet pan and spread the vegetables in a single layer around the salmon.
- Bake for 12–17 minutes, or until the salmon is opaque and flakes easily with a fork and the vegetables are tender.
- Meanwhile, prepare the rice or quinoa according to package directions.
- Serve the salmon and vegetables over rice or quinoa and garnish with sliced green onions and sesame seeds if desired.
Notes
- White miso paste can be substituted for brown miso paste.
- For extra crisp vegetables, broil the sheet pan for 1–2 minutes at the end of cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This recipe also works well with asparagus, snap peas, or cauliflower.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Main Course
- Method: Sheet Pan
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 10 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 39 g
- Cholesterol: 75 mg
