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Ingredients
- 4 salmon fillets, about 6 oz each
- 5 cups broccoli, cut into bite-size pieces
- 2 tbsp olive oil
- 1 tsp lemon pepper
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp white miso
- 1 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 2 tsp toasted sesame oil
- 2 tsp honey or maple syrup
- 1 tsp grated ginger
Instructions
Preheat oven to 425°F and line a large rimmed sheet pan.
Toss the broccoli with 1 tbsp olive oil, half the salt, pepper, and lemon pepper. Spread in a single layer.
Pat the salmon dry, season with remaining salt and olive oil, add to the pan, and roast until the fish reaches 145°F, generally 8–12 minutes depending on thickness.
While the pan cooks, whisk/blend the miso-sesame sauce ingredients until smooth and balanced.
Serve the sheet-pan salmon and broccoli with the miso-sesame sauce spooned over or alongside. Do not roast cold finishing sauces such as avocado or yogurt.
Nutrition per serving
385
Calories
38.5g
Protein
10.2g
Carbs
21.4g
Fat
Chef's Notes & Storage
Tip: Customize seasonings to taste. Always verify ingredient labels if you have allergies.
Part of:Salmon Recipes
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