Miso-Glazed Salmon & Veggie Sheet Pan Dinner
Sheet pan meal with salmon, eggplant, and broccolini coated in a gingery miso glaze. An easy, satisfying weeknight dinner with just 10 ingredients required!
Servings 3 (Servings)
Ingredients
- 1 medium-large globe eggplant, cut into ~1-inch x 1-inch cubes (1 medium-large eggplant yields ~545 g or 6 ½ cups // or 3 medium Japanese eggplants)
- 2-3 Tbsp olive or avocado oil (DIVIDED)
- 2 Tbsp white miso paste (or sub chickpea miso // ensure gluten-free as needed)
- 1 Tbsp tamari or soy sauce (ensure gluten-free as needed)
- 1 Tbsp rice vinegar
- 1 ½ Tbsp minced fresh ginger
- 1 Tbsp chili garlic sauce (or sub 2 tsp minced garlic + 1 tsp red pepper flakes)
- 2 tsp honey or maple syrup
- 1 bunch broccolini (or 3 cups (~160 g) broccoli florets, added sooner — see notes)
- 3 (~4-oz. each) skin-on salmon filets
FOR SERVING optional
- Grain of choice (white rice, brown rice, quinoa // or cauliflower rice)
Instructions
- Preheat the oven to 425 degrees F (218 C) and line a large baking sheet with parchment paper.
- Place the cubed eggplant on the prepared baking sheet and drizzle with 1-2 tablespoons (15-30 ml) oil (see notes if using broccoli instead of broccolini). Toss to coat. Arrange in a single layer and bake for 15 minutes.
- In a small bowl, combine miso paste, tamari or soy sauce, rice vinegar, ginger, chili garlic sauce (or garlic + red pepper flakes), and honey or maple syrup. Whisk until no clumps remain. Set aside.
- Remove the baking sheet from the oven, flip the eggplant to ensure even cooking, and push it to one side of the pan. Add the broccolini in the empty space and toss it with the remaining 1 tablespoon (15 ml) oil. Return the baking sheet to the oven for 5 minutes. At this point, the eggplant should be lightly browned on the edges and beginning to soften.
- Next, arrange the salmon filets skin side down on the baking sheet in between the eggplant and the broccolini. Brush the salmon with half of the miso sauce, then drizzle (or spoon) the rest over the veggies and toss them with a large spoon or spatula to coat.
- Return to the oven for 10-14 minutes, until the internal temperature of the salmon reaches 145 F (63 C). Remove from the oven and serve warm.
- Leftovers will keep for 1-2 days in the refrigerator. Not freezer friendly.
Video
Notes
*If subbing broccoli, use ~3 cups (160 g), add it to a separate baking sheet, and cook at the same time as the eggplant along with the extra 1 tablespoon oil.
*Could replace broccolini with asparagus and add it at the same time as the salmon.
*If using a convection oven, cook at 400 degrees F (204 C).
*Loosely adapted from New York Times Cooking.
*Nutrition information is a rough estimate calculated with the lesser amount of olive oil and without optional ingredients.
*Could replace broccolini with asparagus and add it at the same time as the salmon.
*If using a convection oven, cook at 400 degrees F (204 C).
*Loosely adapted from New York Times Cooking.
*Nutrition information is a rough estimate calculated with the lesser amount of olive oil and without optional ingredients.
Nutrition (1 of 3 servings)
Serving: 1 serving Calories: 342 Carbohydrates: 20.1 g Protein: 29 g Fat: 16.1 g Saturated Fat: 2.7 g Polyunsaturated Fat: 3.4 g Monounsaturated Fat: 9 g Trans Fat: 0 g Cholesterol: 51 mg Sodium: 785 mg Potassium: 1043 mg Fiber: 7.9 g Sugar: 12.8 g Vitamin A: 7.9 IU Vitamin C: 5.3 mg Calcium: 74 mg Iron: 1.6 mg