Miso-Glazed Salmon with Roasted Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A savory-sweet salmon dish glazed with rich miso paste, paired with a colorful medley of roasted root vegetables and a drizzle of balsamic reduction. This japanese-inspired salads (gluten-free) ready in about 50 minutes pairs (6 oz each) salmon fillets, miso paste, mirin into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 420 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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) salmon fillets
• 3 tbsp miso paste
• 2 tbsp mirin
• 1 tbsp soy sauce
• 1 tbsp honey
• 2 large carrots
• 1 medium butternut squash
• 1 lb brussels sprouts
• 3 tbsp olive oil
• 1/4 cup balsamic vinegar

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Step 2: In a bowl, whisk miso paste, mirin, soy sauce, honey, 1 tsp salt, and 1/2 tsp black pepper until smooth.
3. Step 3: Place salmon fillets on the prepared baking sheet. Brush miso glaze over both sides of each fillet.
4. Step 4: Toss carrots, butternut squash, and Brussels sprouts with olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread vegetables around the salmon.
5. Step 5: Bake for 20-25 minutes, until salmon is flaky and vegetables are tender and caramelized.
6. Step 6: While roasting, heat balsamic vinegar in a small saucepan over medium heat. Simmer for 5-7 minutes until reduced by half and glossy. Drizzle over salmon and vegetables before serving.