How To Make Sheet Pan Salmon and Broccoli with Miso Butter
Sheet pan salmon comes together so quickly and is so rich in flavor. Broccoli acquires a certain sweetness and the salmon is tender and flaky.
Center a rack in the oven and preheat the oven to 450 degrees F.
In a small bowl, stir the miso and butter until smooth.
With a paring knife, cut a sliver off the tough end of the broccoli stalk. Separate the stalk from the head—where the stalk starts to branch. Peel the stalk with a vegetable peeler and slice it into 3- to 4-inch sticks. Cut the crown lengthwise into 3 to 4 pieces.
Mound the broccoli in the center of the baking sheet. Sprinkle with the oil, salt, and pepper and use your hands to massage the oil over the broccoli.
Spread the oiled broccoli on the baking sheet in one layer. Roast in the oven for 15 minutes, stirring and flipping the veggies halfway through. Remove the broccoli from the oven and turn the temperature down to 425 degrees F.
Make space on the baking sheet for the salmon, and place the salmon on the sheet with the skin side down. Sprinkle lightly with salt and pepper. Use a butter knife to spread the miso butter over the fillets.
Roast the salmon and broccoli together for 10 minutes longer, or until a thermometer inserted into the thickest part of the salmon registers 135 degrees F. Remove from the oven.
Move an oven rack close (3- to 4-inches) to the broiler and turn on the broiler. If necessary, spread the now-softened miso butter evenly over the fillets, and broil for 1 to 2 minutes, or until the fillets are charred at the edges.
Remove and let the salmon rest for 5 minutes. Sprinkle with parsley and chopped scallions and serve with baked potatoes, if desired.
- Calories: 328.22kcal
- Fat: 25.15g
- Saturated Fat: 9.69g
- Trans Fat: 0.47g
- Monounsaturated Fat: 9.65g
- Polyunsaturated Fat: 3.14g
- Carbohydrates: 14.34g
- Fiber: 5.19g
- Sugar: 3.62g
- Protein: 14.81g
- Cholesterol: 53.92mg
- Sodium: 585.21mg
- Calcium: 101.03mg
- Potassium: 746.87mg
- Iron: 1.89mg
- Vitamin A: 162.00µg
- Vitamin C: 157.32mg
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