Sheet Pan Miso Glazed Salmon
Miso brings the umami to this easy sheet pan meal. Serve with rice for bigger appetites.
Servings: 4 servings
Calories: 354kcal
Ingredients
- 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
Miso Glaze
- 1 tbsp light brown sugar (12 grams)
- 1 tbsp low sodium soy sauce (1/2 oz)
- 1 tbsp mirin (or rice vinegar) (1/2 oz)
- 1/2 tbsp yellow or red miso paste (7.5 grams)
- 1/2 tbsp fresh grated ginger
- 1/2 tsp garlic powder
Instructions
- 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.
Notes
Scan the barcode below or search for "Peanut Butter and Fitness Sheet Pan Miso Glazed Salmon" to log this food in My Fitness Pal. There are options for with or without rice.
Nutrition
Calories: 354kcal | Carbohydrates: 23g | Protein: 29g | Fat: 16g | Cholesterol: 72mg | Sodium: 401mg | Potassium: 932mg | Fiber: 6g | Sugar: 15g