Sheet Pan Miso Salmon Veggies
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Gluten-Free, Low-Carb
Ingredients
Scale
- 4 salmon fillets (6 oz each)
- 2 cups broccoli florets
- 1 red bell pepper, sliced into strips
- 1 bunch baby bok choy, halved lengthwise
- 2 tablespoons white miso paste
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon honey or maple syrup
- 1 teaspoon toasted sesame oil
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 2 tablespoons olive oil
- Sesame seeds and sliced green onions for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup even easier.
- In a small bowl, whisk together the white miso paste, soy sauce, honey, toasted sesame oil, grated ginger, and minced garlic. If the paste is too thick, add a teaspoon of water to help it reach a brushable consistency.
- Place the broccoli, bell pepper, and baby bok choy in a large bowl. Drizzle with olive oil and a pinch of salt. Toss well to ensure all the vegetables are lightly coated, then spread them out across the prepared sheet pan, leaving space in the center for the salmon.
- Place the salmon fillets in the center of the sheet pan. Use a pastry brush or a spoon to generously coat the top and sides of each fillet with the miso glaze. Any leftover glaze can be drizzled over the vegetables for extra flavor.
- Slide the baking sheet into the oven and roast for 12 to 15 minutes. The salmon should be opaque and flake easily with a fork, and the vegetables should be tender with slightly charred edges. Remove from the oven and garnish with sesame seeds and green onions before serving.
Find it online: https://www.yucolor.com/dinner/sheet-pan-miso-salmon-veggies/