Miso-Glazed Salmon with Crispy Roasted Asparagus
A restaurant-quality dish with a savory-sweet glaze and perfectly tender-crisp vegetables, ready in under 30 minutes. This Japanese-inspired one-pot recipe (gluten-free), ready in about 29 minutes, pairs salmon fillets, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 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.
Ingredients
- 4 (6 oz each), skin-on salmon fillets
- 2 tbsp white miso paste
- 1 tbsp mirin
- 1 tsp rice vinegar
- 1 tsp brown sugar
- 1 lb, trimmed asparagus
- 2 tbsp olive oil
- 1 tsp sesame seeds
- 1 tsp lemon zest
The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Step 2: Whisk miso paste, mirin, rice vinegar, and brown sugar in a small bowl until smooth. Pat salmon skin dry with paper towels, then brush generously with miso glaze.
- Step 3: Place asparagus on the baking sheet, drizzle with 1 tbsp olive oil, and toss to coat. Season with salt and pepper.
- Step 4: Arrange salmon skin-side down on the asparagus, then roast for 12-14 minutes until salmon is opaque and edges are golden.
- Step 5: Remove from oven, sprinkle with sesame seeds and lemon zest. Serve immediately with extra asparagus.
