Roasted Salmon, Broccoli, and Potatoes with Miso Sauce
Total Time: 30 minutesYield: 4 Servings
Source: Real Simple, October 2012
Category: Fish
Ingredients
1 1⁄2 pound New Potatoes (halved)1 whole Broccoli (bunch, cut into florets)
3 tablespoons Vegetable Oil (plus 1 teaspoon)
3 tablespoons White Miso
1 tablespoon Rice Vinegar
4 whole Salmon Fillets (6 oz. pieces)
1⁄4 teaspoon Crushed Red Pepper
3⁄4 teaspoons Salt
1⁄2 teaspoon Ground Black Pepper
Directions
- Heat oven to 425 degrees. On a large rimmed baking sheet, toss the potatoes and broccoli with 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast, tossing once, until the vegetables are tender, 25 to 30 minutes.
- Meanwhile, in a small bowl, whisk together the miso, vinegar, 1 tablespoon of the remaining oil, and 3 tablespoons water.
- Heat the remaining teaspoon of oil in a large nonstick skillet over medium-high heat. Season the salmon with 1/4 teaspoon each salt and black pepper and cook until opaque throughout, 3 to 4 minutes per side. Drizzle with the sauce, sprinkle with the crushed red pepper, and serve with the vegetables.