How To Make Roasted Salmon, Broccoli, and Potatoes With Miso Sauce

Managing editor Kristin van Ogtrop cooks a no-fuss seafood dish with Asian flair from our Month of Dinners feature.

What You Need

  1. Check 1½ pounds new potatoes (about 15; halved if large)
  2. Check 1 bunch broccoli (cut into florets)
  3. Check 3 tablespoons plus 1 teaspoon canola oil
  4. Check kosher salt and black pepper
  5. Check 3 tablespoons white miso (soybean paste; found in the refrigerated section of the supermarket)

Follow These Steps

  1. Heat oven to 425° F and prepare the ingredients. Cut the broccoli into florets and halve the potatoes if large.

  2. 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.

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

  4. Heat the remaining teaspoon of oil in a large nonstick skillet over medium-high heat. Season the salmon with 1/4 teaspoon each salt and black pepper and cook until opaque throughout, 3 to 4 minutes per side.

  5. Drizzle with the sauce, sprinkle with the crushed red pepper, and serve with the vegetables.

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