Sheet Pan Salmon, Fingerling Potatoes & Asparagus with Citrus Miso Sauce

Recipe excerpt from my book, From Burnout to Balance: 60+ Healing Recipes & Simple Strategies to Boost Mood, Immunity, Focus & Sleep, copyright © 2022 by Patricia Bannan. Recipe used by permission of Rodale Books, an imprint of Random House, a division of Penguin Random House, LLC, New York. All rights reserved. Order your copy today!

This sheet-pan dish is not only a complete, balanced meal, it’s also a celebration of veggies. The salmon fillets are petite, which showcases how veggies can be the star of the dish. If you prefer more caramelization (browning) of veggies and salmon, place the pan under the broiler for a minute or two before removing it from the oven.

For extra flair and a bit of crunch, consider sprinkling with salted roasted pepitas at serving time. You’ll have plenty of the scrumptious sauce for drizzling over this meal—even if you include a bonus grain side or make a salad bowl with leftovers.

Tip: Transform leftovers into a Nicoise salad—add lettuce, olives, red onion, and a hard-boiled egg.

This recipe is:

• One-dish meal
• Gluten-free
• Nut-free
• Dairy-free
• Great for leftovers!
  

  Servings: 4 Print

  Prep Time 18 minutes

  Cook Time 45 minutes

  Ingredients

  • 1 pound fingerling potatoes, halved lengthwise
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon sea salt, divided
  • 1 bunch asparagus (12 ounces), ends trimmed
  • 1 1/2 cups sugar snap peas (optional)
  • 4 petite (4- to 4 1/2-ounces each) salmon fillets with skin
  • 1/4 teaspoon freshly ground black pepper

  spicy citrus miso sauce

  • 1/3 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 2 tablespoons white miso paste
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons maple syrup
  • 1 large garlic clove, minced
  • 1/4 teaspoon sea salt
  • 1 small serrano chili, extra-thinly sliced crosswise

  garnish

  • 1/4 cup packed small fresh cilantro leaves with tender stems
  • 1 lime sliced (optional)

  Directions

  1. Arrange racks in the upper and lower thirds of the oven and preheat to 400°F.

     On a large rimmed sheet pan lined with parchment paper, toss the potatoes with 1 1⁄2 tablespoons of the olive oil and 1⁄4 teaspoon of the salt. Arrange the potatoes cut-side down and roast on the upper rack until golden brown, about 25 minutes.

     Flip over the potatoes and push them to one side of the pan. Then place the asparagus spears, snap peas (if using), and salmon fillets (skin-side down) on the other side of the pan. Brush the vegetables and salmon with the remaining 1 1⁄2 tablespoons of olive oil and season with the remaining 1⁄4 teaspoon of salt and the pepper. Bake on the lower rack until the fish is just firm in the center and flakes with a fork, and the vegetables are bright green and tender, 18 to 20 minutes.

     Meanwhile, prepare the sauce. Whisk together the orange juice, lime juice, miso, olive oil, maple syrup, garlic, and salt in a small bowl until the miso has dissolved. Stir in the chili. Set aside.

     Arrange the salmon and veggies on a platter. Spoon half of the spicy citrus miso sauce over the warm salmon and veggies. Top with the cilantro and lime slices (if using). Serve with the remaining sauce on the side.

     Sauce will last in an airtight container in the refrigerator for up to a week.

  

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