07 Dec Sheet Pan Miso glazed Salmon with Veggies
This sheet pan salmon is a great way to get in a serving of protein and omega-3’s as well as your favorite roasted vegetables and a dose of probiotics for good gut health! We always cook extra salmon for salads and leftovers. Enjoy!
Sheet Pan Miso Glazed Salmon and Veggies
Easy one pan dinner in 30 minutes!
- 1 1/2 lb salmon fillet (skin on)
- 1/3 cup miso paste (white)
- 2 tbsp tamari (or coconut aminos)
- 1 tbsp maple syrup
- 2 tbsp ginger (peeled and grated, divided)
- 2 cups broccoli
- 1 cup snow peas
- 1 cup zucchini (diced)
- 1 cup carrot (sliced)
- 2 tbsp coconut oil (or avocado oil, plus extra for coating pan)
- sea salt and black pepper (to taste)
- 2 stalks green onion
- 1 cup jasmine rice
- 2 tsp sesame seeds (optional)
- 2 cups water
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Preheat oven to 400°F. Coat a large rimmed baking sheet with coconut oil- you can place it on the pan in solid form, place in the oven for less than a minute to melt and swirl around to coat the entire pan. For easy cleanup line with foil before greasing it.
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In a small bowl mix the miso, tamari (or coconut aminos), maple syrup and ginger together. Place the salmon fillet in the center of the pan and brush half of the miso glaze on top of it. Reserve the rest of the miso in a small bowl.
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In a large bowl, add vegetables and pour in the remaining miso glaze pluse add 2 Tbsp oil and salt and pepper to taste. Spread them out around the salmon in a single layer.
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Bake for 15-20 minutes, or until salmon flakes easily with a fork.
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Meanwhile you can cook the rice according to the package directions.
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Once salmon is cooked, sprinkle with green onion and sesame seeds. Serve immediately with rice.
Note: You can easily swap out the vegetables listed for your favorites. To mix it up, try cauliflower, diced bell peppers or asparagus.
Our Allergy Friendly Chicken Yakisoba is another family favorite recipe that we enjoy!
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