Miso Glazed Salmon with Roasted Asparagus and Baby Potatoes

A wholesome and flavorful dinner made with flaky salmon, umami-rich miso glaze, and a trio of delicious vegetables.

Ingredients

For the Miso-Glazed Salmon:

• 4 salmon fillets (skin-on or skinless)
• 2 tablespoons white or yellow miso paste
• 1 tablespoon honey
• 1 teaspoon freshly grated ginger

For the Roasted Asparagus & Baby Potatoes:

• 1 bunch of fresh asparagus, trimmed and cut into 2-inch pieces
• 2 cups baby potatoes, halved
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste

For the Steamed Broccoli:

• 2 cups broccoli florets

Instructions

1. Prepare the Miso-Glazed Salmon

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix miso paste, honey, and grated ginger until smooth.
3. Pat the salmon dry and brush the miso glaze generously over each fillet.
4. Arrange salmon on the prepared baking sheet.
5. Bake for 15–20 minutes, or until salmon flakes easily with a fork.

2. Roast the Asparagus & Baby Potatoes

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss asparagus and baby potatoes with olive oil, salt, and pepper.
3. Spread vegetables out in a single layer on a baking sheet.
4. Roast for 20–25 minutes, stirring halfway through, until the potatoes are golden and tender, and the asparagus is crisp-tender.

3. Steam the Broccoli

1. Bring a pot of water to a boil and set a steamer basket over it.
2. Add broccoli florets to the basket, cover, and steam for 5–7 minutes until bright green and tender.

To Serve

Plate a salmon fillet alongside a portion of roasted asparagus, baby potatoes, and steamed broccoli. Serve immediately for a nourishing and flavorful meal.