Miso Salmon One Tray Bake
This super simple one tray bake is a game-changer for mid-week meals.
It's great for those days when you're working back late and the last thing you feeling like doing is cooking dinner. There is minimal cleaning up with max taste.
I love Brussel sprouts and cauliflower, which are in season in Autumn/Fall, so this recipe is perfect for the cooler months.
Serve it with quinoa, chickpeas, brown rice or leafy greens! I'd recommend making two trays as you're going to want leftovers... and then it's good for meal prep.
You can really play with the vegetables you use. Try asparagus, broccolini, broccoli, pumpkin, mushrooms, zucchini, capsicum/peppers, eggplant...
Make sure you chop the sweet potato into small enough pieces so they cook. See the photos.
Not tried miso before? Well now is the time! You can get miso from any good Asian supermarket. I've tried other types and this is the one that works the best for me, but you may also want to try some others.
Sesame oil is also a really good basic to keep in your pantry and you can get it from any supermarket.
Pro tip: When you're buying salmon, look for fillets that are even so they cook at the same time. And if you do have a thicker piece of fish, you may need to cook it for 5 minutes longer.
Love crispy veg? Who doesn't. To get crispier veg, makes sure you don’t overcrowd the pan so there’s plenty of room and no veggies are touching.
Option: I use low sodium products (soy sauce), but feel free to use regular, or tamari if you are celiac.
Enjoy this recipe!
- 2 small salmon fillets (around 120g/4oz)
- 1/4 head cauliflower, chopped into florets
- 8 brussel sprouts, quarted
- 1 small sweet potato
- 2 tablespoons low sodium soy sauce (or tamari)
- 2 tablespoons sweet miso paste
- 3 tablespoons honey
- 2 tablespoons water
- 2 teaspoons sesame oil
- 1 teaspoon chilli flakes
- fresh lime, to serve
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