Miso-Glazed Lemon Salmon with Crispy Roasted Asparagus

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender salmon fillets coated in a sweet-savory miso glaze, served over perfectly roasted asparagus with a bright lemon finish. This Japanese-inspired sheet-pan recipe (gluten-free), ready in about 30 minutes, pairs salmon fillets, white miso paste, honey 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 rice, quinoa, or a quick salad. 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.

Prep: 15 min Cook: 15 min Serves 4 Japanese cuisine 420 cal/serving

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Ingredients

4 (6 oz each) salmon fillets
3 tbsp white miso paste
2 tbsp honey
1 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp, grated fresh ginger
1 cup, trimmed asparagus
1 tbsp olive oil
1/4 tsp salt
1/8 tsp black pepper
1, thinly sliced lemon

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Instructions

Step 1: Preheat oven to 400°F. Toss 1 cup asparagus with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a baking sheet; roast for 15 minutes until tender and slightly charred.
Step 2: Whisk 3 tbsp white miso paste, 2 tbsp honey, 1 tbsp rice vinegar, 1 tbsp sesame oil, and 1 tbsp grated fresh ginger in a bowl until smooth.
Step 3: Place salmon fillets skin-side down on a parchment-lined baking sheet; brush each with 2 tablespoons of the miso glaze and top with 1 lemon slice per fillet.
Step 4: Bake at 400°F for 12-15 minutes until salmon is opaque and flakes easily with a fork.
Step 5: Serve salmon over roasted asparagus, drizzling with any remaining glaze.