Sheet-Pan Miso Salmon with Veggies

3
Point(s)
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
Another easy sheet-pan dinner to the rescue—this time with a sticky, savory glaze that complements the rich salmon, plus enough fiber-filled green vegetables to satisfy.

Ingredients

Cooking spray

5 spray(s)

Canola oil

1 tbsp(s)

Toasted sesame oil

2 tsp(s), divided

Baby bok choy

2 head(s), (6 oz) halved lengthwise

Uncooked broccoli

12 oz, cut into long florets

Table salt

½ tsp(s)

Uncooked skinless wild salmon fillet

20 oz, 4 fillets, 5 oz each

White miso

2 tbsp(s)

Honey

2 tsp(s)

Rice vinegar

1½ tsp(s)

Uncooked scallion(s)

2 medium, thinly sliced, for garnish

Instructions

  1. Preheat the oven to 425°F. Coat a large sheet pan with cooking spray.
  2. In a medium bowl, combine the canola oil and 1 tsp sesame oil and lightly brush all over the bok choy. Arrange the bok choy, cut-side down, on one end of the pan. Add the broccoli to the bowl and toss to coat with the remaining oil in the bowl. Arrange the broccoli on the other end of the pan. Season the vegetables with the salt. Arrange the fish, skin-side down, in the center of the pan.
  3. In a small bowl, stir the miso, honey, vinegar, and remaining 1 tsp sesame oil. Generously brush the miso mixture over the fish. Roast until the vegetables are crisp-tender and the fish is opaque in the center, about 15 minutes. Garnish with the scallions.
  4. Per serving (1 fillet, 1 bok choy half, and about 2⁄3 cup broccoli)