For these nights if you desire a nourishing meal with minimal clear up, sheet pan dinners are a dream. This 10-ingredient model options completely cooked salmon, eggplant, and broccolini tossed in a gingery miso glaze. Swoon!
It’s a flavorful, fast & simple, satisfying meal, particularly when paired along with your alternative of grains. Allow us to present you the way it’s finished!
The trick to completely cooked veggies and salmon on 1 pan? All people takes turns!
First, the cubed eggplant is tossed in oil and roasted by itself, then the broccolini will get added they usually head again into the oven collectively. It’s also possible to use common broccoli florets, however doesn’t that broccolini look so elegant?
Whereas the veggies do their factor, it’s sauce time! This sauce has all of the goodies: tamari, miso paste, honey or maple syrup, rice vinegar, and a contact of spice from chili garlic sauce. Plus numerous ginger to present this dish BIG taste!
With the veggies partially roasted, we high every little thing with the creamy, savory sauce and put together for deliciousness! Only a few extra minutes within the oven and the veggies are completely roasted with the salmon cooked to tender, flaky perfection. *chef’s kiss*
We hope you LOVE this miso-glazed salmon and veggie sheet pan meal. It’s:
Candy & salty
Fast & simple
Good for weeknights!
Pair along with your favourite grains (white rice, brown rice, or quinoa) and also you’ve bought a nourishing, balanced meal. It’s bought protein, antioxidants, and nutritional vitamins and minerals galore (we see you phosphorous, potassium, selenium, vitamin D, choline, B6, and B12).
Extra scrumptious salmon recipes
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Servings 3 (Servings)
- 1 medium-large globe eggplant, reduce into ~1-inch x 1-inch cubes (1 medium-large eggplant yields ~545 g or 6 ½ cups // or 3 medium Japanese eggplants)
- 2-3 Tbsp olive or avocado oil (DIVIDED)
- 2 Tbsp white miso paste (or sub chickpea miso // guarantee gluten-free as wanted)
- 1 Tbsp tamari or soy sauce (guarantee gluten-free as wanted)
- 1 Tbsp rice vinegar
- 1 ½ Tbsp minced recent ginger
- 1 Tbsp chili garlic sauce (or sub 2 tsp minced garlic + 1 tsp pink pepper flakes)
- 2 tsp honey or maple syrup
- 1 bunch broccolini (or 3 cups (~160 g) broccoli florets, added sooner — see notes)
- 3 (~4-oz. every) skin-on salmon filets
Preheat the oven to 425 levels F (218 C) and line a big baking sheet with parchment paper.
Place the cubed eggplant on the ready baking sheet and drizzle with 1-2 tablespoons (15-30 ml) oil (see notes if utilizing broccoli as an alternative of broccolini). Toss to coat. Prepare in a single layer and bake for quarter-hour.
In a small bowl, mix miso paste, tamari or soy sauce, rice vinegar, ginger, chili garlic sauce (or garlic + pink pepper flakes), and honey or maple syrup. Whisk till no clumps stay. Put aside.
Take away the baking sheet from the oven, flip the eggplant to make sure even cooking, and push it to 1 aspect of the pan. Add the broccolini within the empty area and toss it with the remaining 1 tablespoon (15 ml) oil. Return the baking sheet to the oven for five minutes. At this level, the eggplant needs to be calmly browned on the sides and starting to melt.
Subsequent, prepare the salmon filets pores and skin aspect down on the baking sheet in between the eggplant and the broccolini. Brush the salmon with half of the miso sauce, then drizzle (or spoon) the remaining over the veggies and toss them with a big spoon or spatula to coat.
Return to the oven for 10-14 minutes, till the interior temperature of the salmon reaches 145 F (63 C). Take away from the oven and serve heat.
Leftovers will hold for 1-2 days within the fridge. Not freezer pleasant.
*May change broccolini with asparagus and add it similtaneously the salmon.
*If utilizing a convection oven, cook dinner at 400 levels F (204 C).
*Loosely tailored from New York Times Cooking.
*Diet data is a tough estimate calculated with the lesser quantity of olive oil and with out optionally available elements.
Serving: 1 serving Energy: 342 Carbohydrates: 20.1 g Protein: 29 g Fats: 16.1 g Saturated Fats: 2.7 g Polyunsaturated Fats: 3.4 g Monounsaturated Fats: 9 g Trans Fats: 0 g Ldl cholesterol: 51 mg Sodium: 785 mg Potassium: 1043 mg Fiber: 7.9 g Sugar: 12.8 g Vitamin A: 7.9 IU Vitamin C: 5.3 mg Calcium: 74 mg Iron: 1.6 mg