Miso-Ginger Salmon with Roasted Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Wild-caught salmon glazed in a savory-sweet miso-ginger sauce, served atop caramelized carrots and zucchini for a nutrient-packed meal that soothes bloating and supports skin health. This mediterranean-inspired whole30 (anti-inflammatory) ready in about 35 minutes pairs (6 oz each), skin-on salmon fillets, white miso paste, grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.6 (12 ratings) Prep: 15 min Cook: 20 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Whisk 2 tbsp white miso paste, 1 tbsp fresh ginger, 1 tbsp coconut aminos, and 1/4 cup water in a small bowl until smooth.
  2. Step 2: Arrange 2 medium carrots (sliced into 1/4-inch coins), 2 medium zucchini (sliced into 1/4-inch rounds), and 1/2 cup cherry tomatoes (halved) on a parchment-lined baking sheet. Drizzle with 1 tbsp avocado oil, sprinkle with 1/2 tsp garlic powder and 1/4 tsp black pepper, and toss until evenly coated. Roast for 20 minutes, stirring once halfway, until vegetables are tender and caramelized.
  3. Step 3: Place 4 (6 oz) salmon fillets on a plate. Brush each fillet evenly with the miso mixture. Place salmon on a separate baking sheet and roast for 12-15 minutes until opaque and flakes easily with a fork.
  4. Step 4: Transfer roasted vegetables to a serving platter. Top with salmon fillets and garnish with 1/4 cup fresh cilantro. Serve immediately.

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Frequently asked questions

How long does Miso-Ginger Salmon with Roasted Vegetables take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Miso-Ginger Salmon with Roasted Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep white miso paste from drying out.

Can I substitute ingredients in Miso-Ginger Salmon with Roasted Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Miso-Ginger Salmon with Roasted Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Miso-Ginger Salmon with Roasted Vegetables?

Mediterranean whole30 like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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