Roasted Salmon, Broccoli, and Potatoes With Miso Sauce

Roasted Salmon, Broccoli, and Potatoes With Miso Sauce
José Picayo
The no-cook sauce is a cinch to whip up—simply whisk together miso paste, rice vinegar, canola oil, and water.

Get the recipe for Roasted Salmon, Broccoli, and Potatoes With Miso Sauce.

Get the shopping list for Week 2 recipes.
Serves 4
preparation
15
minutes
cooking
40
minutes

Ingredients

1 1/2
pounds
new potatoes (about 15), halved if large
1
bunch broccoli, cut into florets
3
tablespoons
plus 1 teaspoon canola oil
kosher salt and black pepper
3
tablespoons
white miso (soybean paste; found in the refrigerated section of the supermarket)
1
tablespoon
rice vinegar
4
6-ounce pieces salmon fillet
1/4 to 1/2
teaspoon
crushed red pepper

Directions

  1. Heat oven to 425° F. On a large rimmed baking sheet, toss the potatoes and broccoli with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Roast, tossing once, until the vegetables are tender, 25 to 30 minutes.
  2. Meanwhile, in a small bowl, whisk together the miso, vinegar, 1 tablespoon of the remaining oil, and 3 tablespoons water.
  3. Heat the remaining teaspoon of oil in a large nonstick skillet over medium-high heat. Season the salmon with ¼ teaspoon each salt and black pepper and cook until opaque throughout, 3 to 4 minutes per side. Drizzle with the sauce, sprinkle with the crushed red pepper, and serve with the vegetables.

 

Dawn Perry
October 2012

Nutritional Information

  • Per Serving
  • Calories 566
  • Fat 25 g
  • Sat Fat 3 g
  • Cholesterol 107 mg
  • Sodium 965 mg
  • Protein 47 g
  • Carbohydrate 39 g
  • Sugar 2 g
  • Fiber 8 g
  • Iron 4 mg
  • Calcium 103 mg
What does this mean? See Nutrition 101.