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.
I’ve been seeing more and more “one-pot”, “one-pan”, “one-skillet”, “sheet pan” dinner recipes popping up on the web lately. In fact, I have a whole Pinterest board dedicated to them. And while I’m no stranger to one-skillet recipes (have you tried this one or this one?), I’d yet to experiment with one pan dinner recipes.
Now – I’m hooked on these one pan meals. Why?
- I love that you can cook your entire meal on one sheet pan – protein and veggies all in one fell swoop.
- Sheet pan dinners are super versatile – Poultry, meat, seafood – they’ll all work here and you can use virtually any vegetable too.
- If you line your sheet pan with parchment paper or tin foil before baking the cleanup is incredibly simple.
For tonight’s dinner, I went with a bit of an Asian vibe. I brought home a nice filet of salmon and coated it in a white miso glaze sweetened with a bit of mirin and brown sugar.
While the fish bakes, the glaze thickens and covers the salmon in all those amazing flavors. But, be sure to save some of that glaze for later – It’ll make the perfect dipping sauce for your cooked veggies. In this case, I chose broccoli, carrots and edamame – some of my favorite vegetables that I like to use in Asian stir fries. I thought they would be a nice compliment to the miso glaze and they worked really well here. However, feel free to swap out any of these suggested vegetables for your favorites. Cauliflower, asparagus, red bell peppers and zucchini would also work wonderfully.
I definitely think that I’ll be making this One Pan Miso Salmon on a weekly basis in our house. This healthy, quick and easy dinner is perfect for busy weeknights and can be changed up in so many different ways. Plus, did I mention the super easy cleanup?!
Have you tried any one pan dinner recipes yet? What are some of your favorites? I’d love to hear in the comments below.
Sheet Pan Miso Salmon and Vegetables
Sheet Pan Miso Salmon with 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 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.
If you loved this Sheet Pan Miso Salmon I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
Wine Pairings for Miso Salmon:
- Gewürztraminer has just a hint of sweetness to it and a good body that will stand up to the miso glaze on this salmon.
- A light Pinot Noir or young Beaujolais would also work well here – With a bit of acidity and a hint of earthiness, they make a great match for this dish.