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Miso Sheet Pan Salmon and Veggies

Sweet, salty and full of umami, this miso sheet pan salmon and veggies is an easy balanced meal packed with protein and omega-3s. The best part? It's ready in only 30 minutes!
Prep Time15 minutes
Cook Time17 minutes
Course: Main Course
Cuisine: American
Keyword: 30 minute meals, Sheet Pan Meal
Servings: 4 people

Ingredients 

  • 4 6-ounce/ 170g salmon filets
  • 2 tablespoon brown miso paste white miso will also work
  • 2 tablespoon maple syrup
  • 1 tablespoon soy sauce
  • 1.5 tablespoon rice vinegar
  • 1.5 teaspoon fresh ginger grated
  • 4 cups of broccoli florets about 1.5 large broccoli crowns
  • 2 cups of carrots sliced into ¼ inch thick spears (about 3 large carrots)
  • 1.5 tablespoon sesame oil
  • salt and black pepper to taste
  • 2 green onions thinly sliced
  • 1 cup of uncooked rice or quinoa cooked according to package directions
  • Optional toppings: sesame seeds

Instructions

  • Preheat the oven to 400 degrees Fahrenheit and line a sheet pan with parchment paper or foil.
  • In a small bowl, whisk together the miso paste, maple syrup, rice vinegar, and soy sauce. Pour the mixture on top of the salmon and use a brush to ensure all surfaces of the salmon are covered. Let the salmon marinate while the oven comes to temperature and while you prepare the vegetables.
  • In a large bowl, toss together the broccoli and carrots with sesame oil and season generously with salt and pepper. Place the salmon filets on the sheet pan and spread the vegetables in a single layer surrounding the salmon. Bake for about 12-17 minutes, until salmon is opaque and easily flakes and the vegetables are cooked through.
  • Prepare your rice or quinoa according to package instructions while your sheet pan meal is cooking.
  • To serve, portion out your rice or quinoa and top with a filet of salmon and vegetables and sprinkle with sesame seeds and sliced green onions.
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