Miso-Glazed Salmon & Veggie Sheet Pan Dinner

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For those nights when you want a nourishing meal with minimal clean up, sheet pan dinners are a dream. This 10-ingredient version features perfectly cooked salmon, eggplant, and broccolini tossed in a gingery miso glaze. Swoon!

It’s a flavorful, quick & easy, satisfying meal, especially when paired with your choice of grains. Let us show you how it’s done!

The trick to perfectly cooked veggies and salmon on 1 pan? Everybody takes turns!

First, the cubed eggplant is tossed in oil and roasted on its own, then the broccolini gets added and they head back into the oven together. You can also use regular broccoli florets, but doesn’t that broccolini look so elegant?

While the veggies do their thing, it’s sauce time! This sauce has all the goodies: tamari, miso paste, honey or maple syrup, rice vinegar, and a touch of spice from chili garlic sauce. Plus lots of ginger to give this dish BIG flavor!

With the veggies partially roasted, we top everything with the creamy, savory sauce and prepare for deliciousness! Just a few more minutes in the oven and the veggies are perfectly roasted with the salmon cooked to tender, flaky perfection. *chef’s kiss*

We hope you LOVE this miso-glazed salmon and veggie sheet pan meal. It’s:

Gingery
Sweet & salty
Satisfying
Quick & easy
Perfect for weeknights!

Pair with your favorite grains (white rice, brown rice, or quinoa) and you’ve got a nourishing, balanced meal. It’s got protein, antioxidants, and vitamins and minerals galore (we see you phosphorous, potassium, selenium, vitamin D, choline, B6, and B12).

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!

Prep Time:

20 minutes

Cook Time:

25 minutes

Total Time:

45 minutes

Servings:

3 (Servings)

Course:

Entree

Cuisine:

Asian-Inspired, Dairy-Free, Gluten-Free

Freezer Friendly:

No

Does it keep? 1-2 Days

Ingredients

Ingredients

1. 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. 2-3 Tbsp olive or avocado oil (DIVIDED)
3. 2 Tbsp white miso paste (or sub chickpea miso // ensure gluten-free as needed)
4. 1 Tbsp tamari or soy sauce (ensure gluten-free as needed)
5. 1 Tbsp rice vinegar
6. 1 ½ Tbsp minced fresh ginger
7. 1 Tbsp chili garlic sauce (or sub 2 tsp minced garlic + 1 tsp red pepper flakes)
8. 2 tsp honey or maple syrup
9. 1 bunch broccolini (or 3 cups (~160 g) broccoli florets, added sooner — see notes)
10. 3 (~4-oz. each) skin-on salmon filets

FOR SERVING optional

Ingredients

1. Grain of choice (white rice, brown rice, quinoa // or cauliflower rice)

Instructions

Cooking method

1. Preheat the oven to 425 degrees F (218 C) and line a large baking sheet with parchment paper.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Leftovers will keep for 1-2 days in the refrigerator. Not freezer friendly.

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.

Nutrition (1 of 3 servings)

Serving: 1servingCalories: 342Carbohydrates: 20.1gProtein: 29gFat: 16.1gSaturated Fat: 2.7gPolyunsaturated Fat: 3.4gMonounsaturated Fat: 9gTrans Fat: 0gCholesterol: 51mgSodium: 785mgPotassium: 1043mgFiber: 7.9gSugar: 12.8g<Vitamin A: 7.9IUVitamin C: 5.3mgCalcium: 74mgIron: 1.6mg

Recipe by Cook Good Recipes