Roasted Salmon, Broccoli, and Potatoes With Miso Sauce

salmonbroccoliandpotatoeswithmisosauce
Photo by José Picayo
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 566 calories
    • 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

Ingredients

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