Roasted Salmon, Broccoli, & Potatoes With Miso Sauce

Yield: 4 Active time: 15 minutes Total time: 40 minutes November 7, 2015

Oven-roasted veggies, salmon fillets, and miso sauce, all ready to eat in 40 minutes, is the ideal weeknight dinner for our little family.

Recipe from Real Simple.


  • 1 1/2 lb. new potatoes (about 15), halved if large
  • 1 bunch broccoli, cut into florets
  • 3 Tbs. plus 1 tsp. canola oil
  • Kosher salt and black pepper
  • 3 Tbs. white miso (soybean paste; found in the refrigerated section of the supermarket)
  • 1 Tbs. rice vinegar
  • 4 6-oz. salmon fillets
  • 1/4 to 1/2 tsp. crushed red pepper


Heat oven to 425°. On a large rimmed baking sheet, toss the potatoes and broccoli with 2 Tbs. of the oil, 1/2 tsp. salt, and 1/4 tsp. black pepper. Roast, tossing once, until the vegetables are tender, 25 to 30 minutes.

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

Heat the remaining tsp. of oil in a large nonstick skillet over medium-high heat. Season the salmon with 1/4 tsp. 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.

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