Miso-Glazed Salmon & Veggie Sheet Pan Meal

Salmon, roasted veggies, and a delicious miso glaze - all on one sheet pan. A flavorful, nourishing meal without a kitchen full of dishes.

This sheet pan meal combines salmon, roasted eggplant, and broccolini with a savory miso-ginger glaze made with tamari or soy sauce, rice vinegar, and a little honey or maple syrup.

The veggies get a head start in the oven before adding the salmon, so everything finishes cooking together.

Serve with brown rice or quinoa for a complete meal with protein, vegetables, and starch. Dinner handled.

COOK TIME

-

PREP TIME

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SERVINGS

3

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Grocery List & Ingredients

Check off what you already have.

1 medium-large globe eggplant, cut into ~1-inch x 1-inch cubes (about 545 g or 6½ cups; or 3 medium Japanese eggplants) 2–3 Tbsp olive or avocado oil (divided) 2 Tbsp white miso paste (or chickpea miso; ensure gluten-free as needed) 1 Tbsp tamari or soy sauce (ensure gluten-free as needed) 1 Tbsp rice vinegar 1½ Tbsp minced fresh ginger 1 Tbsp chili garlic sauce (or 2 tsp minced garlic + 1 tsp red pepper flakes) 2 tsp honey or maple syrup 1 bunch broccolini (or 3 cups / ~160 g broccoli florets, added sooner) 3 skin-on salmon fillets (~4 oz each)

For Serving

Brown rice or quinoa

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Instructions

01

Preheat the oven to 425°F (218°C) and line a large baking sheet with parchment paper.

02

Place the cubed eggplant on the prepared baking sheet and drizzle with 1–2 tablespoons (15–30 ml) oil. Toss to coat. Arrange in a single layer and bake for 15 minutes.

03

In a small bowl, combine the miso paste, tamari or soy sauce, rice vinegar, ginger, chili garlic sauce (or garlic and red pepper flakes), and honey or maple syrup. Whisk until no clumps remain. Set aside.

04

Remove the baking sheet from the oven, flip the eggplant to ensure even cooking, and push it to one side of the pan. Add the broccolini in the empty space and toss it with the remaining 1 tablespoon (15 ml) oil. Return the baking sheet to the oven for 5 minutes. At this point, the eggplant should be lightly browned around the edges and beginning to soften.

05

Next, arrange the salmon fillets skin-side down on the baking sheet between the eggplant and broccolini. Brush the salmon with half of the miso sauce, then drizzle (or spoon) the rest over the vegetables. Toss the vegetables with a large spoon or spatula to coat.

06

Return to the oven for 10–14 minutes, until the internal temperature of the salmon reaches 145°F (63°C). Remove from the oven and serve warm with your grain of choice. Brown rice or quinoa works well.

05

Leftovers will keep for 1–2 days in the refrigerator. Not freezer-friendly.

Enjoy! 

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