Miso-Glazed Salmon with Roasted Asparagus and Sweet Potatoes

A balanced weeknight dinner with tender salmon glazed in umami-rich miso, roasted with sweet potatoes and asparagus.

Cuisine: Japanese-inspired

Category: One Pot

Prep: 10 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 4 (6 oz each), skin-on salmon fillets
• 2 tbsp white miso paste
• 1 tbsp rice vinegar
• 1 tsp maple syrup
• 1.5 tbsp olive oil
• 2 medium, peeled and cut into 1/2-inch cubes sweet potatoes
• 1 bunch (about 12 oz), tough ends snapped off asparagus
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Whisk miso paste, rice vinegar, and maple syrup in a small bowl until smooth.
2. Step 2: Place sweet potatoes in a single layer on a parchment-lined baking sheet. Drizzle with 1 tbsp olive oil, 1/4 tsp salt, and 1/2 tsp garlic powder. Toss to coat and spread evenly.
3. Step 3: Add asparagus to the baking sheet, drizzle with remaining 1/2 tbsp olive oil, and season with 1/4 tsp salt and 1/4 tsp black pepper. Toss gently.
4. Step 4: Roast vegetables for 15 minutes while preparing salmon.
5. Step 5: Pat salmon fillets dry with paper towels. Brush both sides with miso glaze, then place on top of vegetables. Return to oven and roast for 12-14 minutes until salmon is opaque and flakes easily with a fork.
6. Step 6: Remove from oven and let rest for 3 minutes before serving with extra glaze drizzled on top.