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Roasted Salmon, Broccoli, and Potatoes With Miso Sauce

Roasted Salmon, Broccoli, and Potatoes With Miso Sauce
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Serves 4| Hands-On Time: | Total Time:



  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.
By October, 2012

Nutritional Information

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

Quick Tip

How to Make Roasted Salmon, Broccoli, and Potatoes With Miso Sauce, Step 3
Miso is a thick paste most often made from fermented soy. Look for it in the refrigerated section of your supermarket, and use it in sauces, spreads, and marinades.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.