Sheet Pan Miso-Glazed Salmon with Roasted Sweet Potatoes and Asparagus

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant one-pan dinner featuring salmon glazed in savory miso, roasted with sweet potatoes and asparagus for a balanced, restaurant-quality meal. This japanese-inspired sheet pan ready in about 40 minutes pairs (6 oz each) 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 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 15 min Cook: 25 min Serves 4 Japanese cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Place 1 lb peeled and cubed sweet potatoes on a large rimmed baking sheet, toss with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper, then spread in a single layer and roast for 10 minutes until edges are golden.
  2. Step 2: Add 12 oz trimmed and cut asparagus to the baking sheet, toss with remaining 1/2 tsp salt and 1/4 tsp black pepper, and roast for 5 minutes until crisp-tender.
  3. Step 3: Whisk together 3 tbsp miso paste, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp sesame oil, and 2 minced garlic cloves in a small bowl until smooth and glossy.
  4. Step 4: Remove baking sheet from oven, arrange 4 salmon fillets (6 oz each) on top of vegetables, and brush each with 2 tbsp of the miso mixture.
  5. Step 5: Return to oven and roast for 12-15 minutes until salmon is opaque and flakes easily with a fork.
  6. Step 6: Garnish with 2 thinly sliced green onions and 1 tsp sesame seeds before serving.

Equipment for this recipe

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Frequently asked questions

How long does Sheet Pan Miso-Glazed Salmon with Roasted Sweet Potatoes and Asparagus take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Miso-Glazed Salmon with Roasted Sweet Potatoes and Asparagus?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) salmon fillets from drying out.

Can I substitute ingredients in Sheet Pan Miso-Glazed Salmon with Roasted Sweet Potatoes and Asparagus?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Miso-Glazed Salmon with Roasted Sweet Potatoes and Asparagus for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sheet Pan Miso-Glazed Salmon with Roasted Sweet Potatoes and Asparagus?

Japanese sheet pan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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