Ginger Miso Salmon Sheet Pan
This is the perfect dinner to make when you don’t have a lot of time. It takes about 10 minutes to prep and only 15 minutes to bake. I usually always have some frozen wild salmon in my freezer so it is often my go to meal when I want to whip up something quick. Just take the salmon out to defrost in the morning and use whatever veggies you have in your fridge. It doesn’t get easier than that. It will probably take you longer to choose what you want to order from a take-out menu than it is to make this dish. Maybe that’s just me because I am indecisive and always want to eat everything!
Wild salmon is an amazing source of omega-3 fatty acids which takes an anit-inflammatory pathway in your body. It is a fish you definitely want to eat once a week if you can.
This ginger miso glaze is easy to make. When buying miso paste it lasts in your fridge for a long time since it is a fermented food. Fermented foods have lots of good bacteria which helps build a healthy and happy gut! Make sure to buy non-GMO miso paste. I like to use a little bit of the marinade for the salmon and then save the rest of the sauce for dipping or drizzling over my veggies after they are cooked. It is so good and healthy for you.
Tip: If you are making this recipe for more than 2 people use 2 sheet pans.
Ingredients
- 2 – 4 pieces of wild salmon
- 1/4 tsp of garlic powder
- 1 – 2 sweet potatoes
- A bunch of bok choy or broccoli (use any veg here)
- 1 tbsp of grated ginger root
- 2 tbsp of tamari
- 1 tbsp of yellow non-GMO miso paste
- 1 tbsp of maple syrup
- 1 tbsp of white rice vinegar
- Pinch of red pepper flakes
- Sea salt and pepper to taste
- Avocado oil and olive oil to drizzle
- Toasted sesame seeds, cilantro, and lime to garnish (optional)
Instructions
- Preheat the oven to 400F.
- Prep you salmon, rinse and pat dry.
- Cut your sweet potato into ¼ inch rounds.
- Make your marinade. In a small bowl combine ginger, tamari, miso, maple syrup, rice vinegar, and red pepper flakes. Whisk to combine.
- Line a sheet pan with parchment paper. Add your salmon and spread your sweet potato rounds and veg of choice, in this case it was bok choy. It cooks quick but I like that the ends get crispy, kind of like kale chips.
- Season the salmon and veggies with sea salt and pepper, and sprinkle the garlic powder on the salmon. Drizzle with avocado oil.
- Spoon on some of the miso sauce on the salmon. Do not touch the fish with the spoon that goes into the sauce. Brush with a separate brush or spoon. Reserve the remaining sauce as a dipping sauce.
- Bake for 15 minutes until the fish and sweet potatoes are cooked.
- Remove from the oven, sprinkle with sea salt and drizzle with olive oil. Squeeze lime juice on the salmon. Sprinkle toasted sesame seeds and cilantro. You can choose to drizzle the remaining sauce over the vegetables or use it as a dipping sauce.
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