Hands-On Time
15 Mins
Total Time
40 Mins
Yield
Serves 4
José Picayo

How to Make It

Step 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.

Step 2

Meanwhile, in a small bowl, whisk together the miso, vinegar, 1 tablespoon of the remaining oil, and 3 tablespoons water.

Step 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.

Chef's Notes

 

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Ratings & Reviews

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Reviews
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