Sheet Pan Miso-Glazed Salmon with Spring Vegetables

Miso-glazed salmon with a mix of roasted carrots, asparagus and radishes on a plate. There is a fork on a cloth napkin and a glass of white wine next to the plate.

Sheet Pan Miso-Glazed Salmon with Spring Vegetables

This easy-to-make sheet pan meal will have you prepping and cooking start to finish in under an hour. I use wild-caught salmon fillets, and brush on a miso chardonnay glaze sauce over the fish, as well as toss the asparagus, carrots and radishes with the same glaze, making it a simple prep. I serve the dish with the remaining chardonnay, but you can also serve it with a light pinot noir if you prefer red. Feel free to prep the ingredients the night before, which will cut the meal prep time significantly, getting the hot food onto the table in under 20 minutes.

Course dinner, lunch, Main Course

Cuisine American, asian, California-cuisine, Japanese-American

Keyword asparagus, broiling, carrots, radishes, roasted, root vegetables, salmon, sheet pan

Prep Time 5 20

Cook Time 16

Calories 513kcal

Author Irvin

Ingredients

Miso sauce

1/2 cup Chardonnay or other white wine
3 tablespoons red miso paste
1 tablespoon honey
1 tablespoon sesame oil
2 medium-sized garlic cloves minced
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground pepper

Salmon and Vegetables

1 pound carrots
3 tablespoon olive oil divided
1 pound asparagus
1 pound radishes about 2 bunches
4 6- ounce salmon fillet

Garnish

1 tablespoon sesame seeds
2 green onions sliced diagonally

Instructions

Preheat the oven to 425°F. Line a large, rimmed baking sheet with aluminum foil.
Make the miso sauce by combining the wine, miso, honey, sesame oil, minced garlic, salt and pepper in a small bowl or glass measuring cup.
Prep the carrots by peeling them and chopping them into 2-inch pieces. Drizzle 1 tablespoon over the carrots, along with 1 tablespoon of the miso sauce and toss to coat. Place the carrots on the baking sheet and roast for 10 minutes in the oven.
While the carrots are cooking, prep the asparagus by trimming the woody ends off, and cutting the radishes in half, reserving the greens for another use if you wish. If the radishes are very large, quarter them. Toss the asparagus and radish halves with the remaining 2 tablespoons of olive oil and 2 tablespoons of the miso sauce.
Once the carrots are done cooking, remove the pan from the oven and switch it to high broil, making sure the rack is 6 inches from the broiler. Add the vegetables to the pan, tossing them together to flip the carrots.
Push the vegetables to the sides, making a space in the center for the fish. Don’t worry if the vegetables are overlapping.
Add the fish, skin side down, to the center of the pan, and then generously brush each fish two or three times with the miso sauce. Drizzle any remaining sauce onto the vegetables.
Place the pan under the broiler, and broil for an additional 6 to 8 minutes, or until the fish is fully cooked and flaky. Garnish the dish with sesame seeds and sliced green onions. Serve with the remaining Chardonnay or a glass of light Pinot Noir if you prefer.

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