Miso-Glazed Grilled Salmon with Roasted Rainbow Vegetables

Name: Miso-Glazed Grilled Salmon with Roasted Rainbow Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 (6 oz each) salmon fillets; 3 tbsp white miso paste; 2 tbsp mirin; 1 tbsp rice vinegar; 1 tsp toasted sesame oil; 1 lb, peeled and cut into 1-inch coins rainbow carrots; 2 medium, sliced 1/2-inch thick zucchini; 1, halved and sliced 1/4-inch thick red onion; 3 tbsp olive oil; 2 tbsp, chopped fresh dill; 1, thinly sliced lemon

A balanced dish featuring tender salmon with a savory-sweet miso glaze, served atop vibrant roasted seasonal vegetables.

Cuisine: Japanese

Category: One Pot

Prep: 15 minutes. Cook: 35 minutes.

Serves 4.

Ingredients

4 (6 oz each) salmon fillets
3 tbsp white miso paste
2 tbsp mirin
1 tbsp rice vinegar
1 tsp toasted sesame oil
1 lb, peeled and cut into 1-inch coins rainbow carrots
2 medium, sliced 1/2-inch thick zucchini
1, halved and sliced 1/4-inch thick red onion
3 tbsp olive oil
2 tbsp, chopped fresh dill
1, thinly sliced lemon

Instructions

Step 1: Preheat oven to 425°F (220°C). Toss rainbow carrots, zucchini, and red onion with 2 tbsp olive oil, a pinch of salt, and black pepper in a single layer on a parchment-lined baking sheet.
Step 2: In a small bowl, whisk together miso paste, mirin, rice vinegar, and sesame oil until smooth. Brush half of the glaze evenly over salmon fillets.
Step 3: Roast vegetables for 20 minutes until edges are caramelized, then place salmon skin-side down on the baking sheet and brush remaining glaze over top. Roast 12-15 minutes more until salmon flakes easily with a fork.
Step 4: Transfer salmon to plates, top with roasted vegetables, fresh dill, and lemon slices. Drizzle with any pan juices.