Sheet Pan Miso-Ginger Norwegian Salmon
Registered dietitian Jamie Vespa MS, RD, shares the perfect sweet and savory salmon recipe. Made in just 35 minutes this Miso- Ginger salmon is perfect for when your short on time. Follow her work on Instagram @DishingOutHealth and at www.dishingouthealth.com for more.
Cooking time30-40 min
Difficulty levelEasy
Ingredients
Preparation
- Peel and cut butternut squash into cubes.
- Thinly slice ginger, cabbage and green onion. Cook quinoa, rice, or rice noodles.
- Preheat oven to 450ºF. Arrange butternut squash on a large rimmed baking sheet and toss with avocado oil and a pinch of salt. Roast for 15 minutes.
- Meanwhile, prepare miso-ginger sauce by combining miso paste, vinegar, sesame oil, tamari, ginger, and honey; whisk well to combine. Set aside 2 Tbsp of the sauce.
- Push roasted squash to one half of the baking sheet, and drizzle with 2 Tbsp of miso-ginger sauce; toss to coat.
- Prepare salmon by lightly seasoning the flesh with kosher salt. Arrange salmon fillets on open half, and brush the flesh generously with miso-ginger sauce. Place pan back in the oven for 8 to 10 minutes, until the salmon is cooked.
- For a more caramelized finish, place under the broiler for 2 minutes.
- Place sliced cabbage in a bowl and toss with reserved 2 Tbsp of miso-ginger sauce.
- Arrange bowls by dividing quinoa (or rice) evenly between four bowls. Top with salmon, roasted squash, and shredded cabbage. Brush any remaining sauce over the salmon fillets before serving, and garnish with green onion.