Sheet Pan Miso Salmon and Vegetables
Sheet Pan Miso Salmon & Vegetables is an easy meal perfect for busy weeknights. Best of all, it’s baked on ONE sheet pan with flaky salmon, crispy veggies, edamame, and a flavorful miso glaze.
- 1 wild sockeye salmon filet (about 1 ½ pounds), skin on
- 1/3 cup white miso paste
- ¼ cup mirin
- 2 Tablespoons soy sauce
- 2 Tablespoons peeled and grated fresh ginger (from about a 2-inch piece), divided
- 1 Tablespoon brown sugar
- 2 cups broccoli florets
- 2 cups edamame
- 1 cup baby carrots (or sliced carrots)
- 2 Tablespoons olive oil , plus extra for coating pan
- Salt and pepper , to taste
- 2 scallions, thinly sliced
- 2 teaspoons sesame seeds
Preheat oven to 400 degrees. Coat a large rimmed baking sheet with olive oil. For easy cleanup, line the pan with aluminum foil or parchment paper first, set aside.
Whisk together the mirin, miso, soy sauce, brown sugar, and half of the ginger. Place the salmon filet on your baking sheet and brush half of the miso mixture on top of it. Reserve the remaining miso glaze to a small bowl for later.
Toss the vegetables with the remaining ginger, 2 Tbsp. olive oil and salt and pepper, to taste. Scatter the vegetables around the salmon.
Bake for 15-20 minutes, until the salmon is cooked through and flakes easily with a fork. Sprinkle with green onions and sesame seeds. Serve immediately with remaining miso mixture on the side.
You can easily swap out any of these suggested veggies for your favorites. Cauliflower, diced peppers, asparagus, and zucchini are all delicious and work perfectly.
Recipe and Photo Credit:
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