Miso-Glazed Salmon with Asparagus and Shiitake Mushrooms

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

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.

Salmon fillets basted with white miso and rice wine glaze, served atop roasted asparagus and earthy shiitakes. This Japanese-inspired sheet-pan recipe (high-protein, gluten-free), ready in about 25 minutes, pairs salmon fillets, asparagus, shiitake mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 10 min Cook: 15 min Serves 4 Japanese cuisine 380 cal/serving

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Ingredients

4 (6 oz each) salmon fillets
12 oz asparagus
6 oz shiitake mushrooms
2 tbsp white miso paste
1 tbsp rice wine vinegar
2 tbsp avocado oil
1 tsp sesame seeds

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Instructions

Step 1: Preheat oven to 400°F (200°C). Trim woody ends from 12 oz asparagus and slice 6 oz shiitake mushrooms into 1/4-inch slices.
Step 2: Whisk 2 tbsp white miso paste, 1 tbsp rice wine vinegar, and 1 tbsp water until smooth. Brush half the mixture over 4 (6 oz) salmon fillets.
Step 3: Arrange salmon on a baking sheet lined with parchment, top with asparagus and mushrooms. Drizzle with 2 tbsp avocado oil and brush remaining miso mixture over salmon. Bake 12-15 minutes until salmon flakes easily. Sprinkle with 1 tsp sesame seeds before serving.