Name: Miso-Maple Sheet Pan Salmon and Veggies
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 2 to 4 servings
Ingredients: 4 (6 oz.) portions Sockeye or Coho Salmon; ½ cup water; ¼ cup maple syrup; ¼ cup soy sauce; 4 garlic cloves, minced; 2 tablespoons ginger, minced; 2 tablespoons miso paste; 2 teaspoons rice wine vinegar; Salt and freshly ground black pepper; 1 to 1 ½ pounds tender winter squash (acorn, honeynut, delicata) cut into ½-inch slices; 1 tablespoon extra-virgin olive oil; 2 tablespoons scallions, sliced, for garnish

A Sweet and Savory Weeknight Meal

This sheet pan salmon dinner is a perfect dish to pull together quickly for a cozy and fun weeknight meal. The earthy components of miso and sweetness of the maple syrup marry perfectly with winter squash and salmon, making it easily one of your new favorite dishes.

To make this recipe for sheet pan salmon and veggies, you’ll need to give the squash a head start in the oven. It should be partially cooked by the time you add the salmon to the sheet pan so that both the fish and veggies will be finished around the same time.

If you like this recipe for a sheet pan salmon dinner, try making Sheet Pan Gochujang Salmon and Eggplant or Sheet Pan Salmon with Maple Roasted Sweet Potatoes.

About Chef Amanda Elliot:

Amanda Elliott is the chef/owner of Beet Box and Belly in Columbia, Missouri. She is also a freelance recipe developer sharing recipes centered on the idea of the communal table and embracing the heritage of food through travel.

Print Recipe

Miso-Maple Sheet Pan Salmon and Veggies

By Wild Alaskan Company

Prep time

35 minutes

Cook Time

20 minutes

Total time

55 minutes

Yield

2 to 4 servings

Ingredients

4 (6 oz.) portions Sockeye or Coho Salmon
½ cup water
¼ cup maple syrup
¼ cup soy sauce
4 garlic cloves, minced
2 tablespoons ginger, minced
2 tablespoons miso paste
2 teaspoons rice wine vinegar
Salt and freshly ground black pepper
1 to 1 ½ pounds tender winter squash (acorn, honeynut, delicata) cut into ½-inch slices
1 tablespoon extra-virgin olive oil
2 tablespoons scallions, sliced, for garnish

Instructions

1. Combine water, maple syrup, soy sauce, garlic cloves, ginger, miso paste, and mirin/rice wine vinegar in a medium mixing bowl. Season salmon with salt and pepper and submerge marinade. Let marinate for 30 minutes.

2. When ready to cook, preheat oven to 375F. Meanwhile, in a separate bowl toss squash with olive oil, then season with salt and pepper.

3. Line a sheet pan with parchment paper, then arrange squash on one half of pan. Bake for 10 minutes, or until squash starts to become tender.

4. Add salmon skin-side down to remaining half of baking sheet, then bake until salmon registers at 120F at thickest part of fillet for medium-rare doneness, about 8 to 10 minutes. Pull the salmon from the baking sheet, setting fillets aside to rest. If needed, continue baking the squash for a few more minutes or until caramelized and tender.

5. Transfer salmon and squash to a serving platter. Garnish with scallions and serve immediately.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Miso-Maple Sheet Pan Salmon and Veggies

A Sweet and Savory Weeknight Meal

Miso-Maple Sheet Pan Salmon and Veggies

You May Also Like