Miso-Glazed Salmon and Quinoa Bowl with Steamed Broccoli
Flaky salmon glazed with savory miso, served atop nutty quinoa with vibrant steamed broccoli. This japanese-inspired healthy bowls (gluten free) ready in about 45 minutes pairs (6 oz each), skin-on salmon fillets, tablespoons white miso paste, tablespoon rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, 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.
Ingredients
- 2 (6 oz each), skin-on salmon fillets
- 2 tablespoons white miso paste
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1/2 cup uncooked quinoa
- 1 cup water
- 2 cups, cut into small florets broccoli
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame seeds
Instructions
- Step 1: Preheat oven to 400°F (200°C). In a small bowl, whisk together 2 tablespoons white miso paste, 1 tablespoon rice vinegar, 1 tablespoon honey, and 1 teaspoon sesame oil.
- Step 2: Place 2 salmon fillets (6 oz each) skin-side down on a parchment-lined baking sheet. Brush the miso glaze evenly over the top of each fillet.
- Step 3: Bake for 12-15 minutes, until salmon is opaque and flakes easily with a fork. Meanwhile, cook quinoa: combine 1/2 cup uncooked quinoa with 1 cup water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
- Step 4: Steam broccoli: place 2 cups broccoli florets in a steamer basket over boiling water, cover, and steam for 5 minutes until bright green and tender-crisp. Add 1 teaspoon soy sauce to the steamer basket for extra flavor.
- Step 5: Divide cooked quinoa between two bowls. Top with a salmon fillet, arrange steamed broccoli on the side, and drizzle with any remaining glaze. Sprinkle with 1/2 teaspoon sesame seeds.
Frequently asked questions
How long does Miso-Glazed Salmon and Quinoa Bowl with Steamed Broccoli take to make?
Total time is about 45 minutes (20 min prep + 25 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-Glazed Salmon and Quinoa Bowl with Steamed Broccoli?
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 tablespoons white miso paste from drying out.
Can I substitute ingredients in Miso-Glazed Salmon and Quinoa Bowl with Steamed Broccoli?
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-Glazed Salmon and Quinoa Bowl with Steamed Broccoli for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
Is Miso-Glazed Salmon and Quinoa Bowl with Steamed Broccoli gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
