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

January 13, 2025 | WRITTEN BY: Patricia Bannan, MS, RDN

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,ย copyright ยฉ 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.ย Order your copy today!

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

For extra flair and a bit of crunch, consider sprinklingย with salted roasted pepitas at serving time. Youโ€™ll have plenty ofย the scrumptious sauce for drizzling over this mealโ€”even if youย include a bonus grain side or make a salad bowl with leftovers.

Tip:ย Transform leftoversย into a Nicoise saladโ€”addย lettuce, olives, red onion,ย 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 toย 400ยฐF.

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

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

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

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

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

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