Sheet Pan Miso Butter Roasted Salmon with Asparagus and Sweet Potatoes

Sheet pan dinners are hard to beak because the prep and clean up are a breeze.  Recipe developer, mary Jane Miller makes the perfect Monday Night Meal using salmon, asparagus, and sweet potatoes.

Makes 2 servings

2 (4 oz.) portions salmon filet
1 Tbsp. unsalted butter, softened
1 tsp. red or yellow miso paste
1/2 lb. fresh asparagus
1 tsp. olive oil
Salt and pepper
6 oz. frozen straight sweet potato fries ( I like Alexia brand)

  1. Heat oven to 425 degrees F. Line a rimmed baking sheet with parchment or foil.
  2. On one end of the baking sheet arrange salmon, skin side down. In a small bowl mix together butter and miso paste.  Spread miso butter evenly over the top of the salmon.
  3. Bend the cut end of each asparagus stalk to snap off the tough end, discard ends. Arrange asparagus in the middle of the pan in a single layer.  Drizzle olive oil over asparagus and roll around to coat evenly.  Season with salt and pepper.
  4. Arrange sweet potato fries in a single layer on the remaining open end of the sheet pan.
  5. Roast in oven 12 minutes or until internal temperature of the salmon is 125 degrees F. or firm to the touch and potatoes are crispy.

Notes:

  • The salmon skin does not get crispy, so I remove it before serving.
  • You can substitute small florets of broccoli or cauliflower for the asparagus.
  • Sliced green onion makes a tasty garnish for the salmon.

 

Variation

To use a fresh sweet potato, peel and dice into 1/2-inch cubes.  Arrange on one half of the lined baking sheet.  Drizzle with 1 Tbsp. olive oil and toss to coat.  Spread in a single layer and season with salt and pepper.  Roast 18 minutes, then make room for the asparagus and salmon (potatoes will have shrunk).  Add asparagus, drizzle with oil, and miso butter topped salmon.  Continue to roast 12 minutes longer.

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