Looking for an easy meal prep or dinner recipe? Look no further than this Sheet Pan Miso Glazed Salmon and veggies…it takes all of 15 minutes to get it into the oven! Don’t be scared off by the miso here – I promise it’s delicious!
You know when you hear chefs on TV talking about umami and how it’s a fifth type of taste? (The first 4 types being sweet, sour, bitter, and salt.) Miso is one of those ingredients that brings that umami to a dish – it’s basically just fermented soybeans mixed with another primary ingredient (depending on what color of miso you’re using). Here’s a guide to the different types of miso. I had this brown rice miso on hand, so it’s what I used but if you’re new to miso and can find the white version, I’d recommend that. When using the brown rice miso, you just have to be a little more careful not to over do it (use just how much the recipe calls for!).
Sheet Pan Miso Glazed Salmon
- 1.1 lb salmon (only 1 lb if using skinless)
- 18 oz rainbow baby carrots (510 grams)
- 1 1/2 cups sugar snap peas (255 grams)
- 1 large red bell pepper, chopped (135 grams)
- 1/2 tbsp olive oil
- 1/2 tsp garlic powder
- Salt and pepper to taste
Pre-heat oven to 400 degrees. Line a baking sheet with foil and set aside.
Toss baby carrots with half of the olive oil and half of the garlic powder, then arrange in a single layer on the baking sheet. Bake for 18 minutes.
While the carrots bake, add the glaze ingredients to a small pan and bring to a boil over medium-high heat. Lower heat to a simmer and stir until brown sugar is melted. Set aside to cool in the refrigerator.
After the carrots have baked for 18 minutes, add sugar snap peas and red bell peppers and toss. Add the sliced salmon onto baking sheet and brush with half of the glaze, reserving the rest for after baking.
Bake the salmon and veggies for an additional 12-14 minutes or until salmon is cooked through.
Divide evenly into 4 servings and drizzle salmon and veggies with remaining glaze before serving.