Miso-Glazed Salmon and Quinoa Bowl with Steamed Broccoli

By AislePrompt Editorial · ·

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 drafted and published.

Flaky salmon glazed with savory miso, served atop nutty quinoa with vibrant steamed broccoli. This Japanese-inspired healthy bowl recipe (gluten free), ready in about 45 minutes, pairs salmon fillets, white miso paste, 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 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: 20 min Cook: 25 min Serves 2 Japanese cuisine 480 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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