This super simple and speedy sheet pan salmon dinner is insanely flavorful and so satisfying. Salmon gets marinated in a miso sesame mixture that doubles down as a sauce to use at the end. The salmon gets baked on a baking sheet with the broccolini until the salmon becomes flaky and caramelized and the broccolini is perfectly charred. Serve with warm rice to soak up that delicious sauce.
Ingredient highlight
Broccolini! These tender stalks are essentially baby broccoli. They a milder and slightly sweeter taste than broccoli and their stems are so tender that you don’t have to trim them off. Broccolini contains similar nutrients as broccoli – fiber, vitamin A, vitamin C, calcium, iron, and potassium.
Servings 4
Prep Time 10 minutes 
Cook Time 15 minutes Ingredients
- 2 tbsp mellow white miso paste
- 2 tbsp honey or maple syrup
- 2 tbsp soy sauce or tamari
- 1 tbsp toasted sesame oil
- 1-1.5 lbs salmon, cut into 4 fillets
- 2 bunches broccolini (about 1 lb)
- 2 tbsp olive oil
- ½ tsp kosher salt
- 1 tbsp rice vinegar
- Cooked rice, for serving
- 1 avocado sliced (optional)
- Thinly sliced scallions, for topping
- Sesame seeds, for topping
Instructions
- Preheat the oven to 425F. Line a baking sheet with parchment paper.
- Cook your rice of choice (instructions here).
- In a large bowl, whisk together the miso, honey or maple, soy sauce, and sesame oil until smooth. Transfer just over half of that (about 4 tablespoons) to a small bowl.
- To the large bowl, add the salmon, place them so the flesh side is sitting in the sauce and make sure to rub it on the sides too. Set aside.
- To the baking sheet, add the broccolini, oil, and salt and toss to coat, making sure to rub the oil into the heads and all over. Bake for 5-7 minutes or until you notice it’s just beginning to char.
- Make 4 spaces on the baking sheet and nestle in the salmon. Scrape and spoon any marinade leftover in the bowl onto the salmon. Bake for 10 minutes or until the broccolini is nicely charred and the salmon is cooked through and easily flakes with a fork.
- To the small bowl with the reserved sauce, whisk in the rice vinegar.
- Serve the salmon and broccolini with warm rice topped with avocado (if using) and drizzle the sauce all over. Sprinkle with scallions and sesame seeds.
Items you can prep ahead (optional)
- Cook the rice
- Whisk together the miso sauce/marinade (option to set 4 tbsp aside and then marinate the salmon ahead)
- Thinly slice scallions, for topping
Substitutions:
- Substitute the salmon with boneless chicken thighs, cut up into bite-sized pieces.
- To make vegetarian/vegan, substitute the salmon with torn pieces of tofu.
- Use regular broccoli in place of broccolini or any other quick cooked veg.
- Use any cooked grain in place of rice or use soba noodles.
Storage:
- Store leftovers in an airtight container:
- Salmon: up to 3 days in the fridge
- Broccolini: up to 6 days in the fridge or freeze for up to 2 months
- Sauce: up to 6 days in the fridge
- Rice: up to 5 days in the fridge or freeze for up to 2 months
Leftovers + Repurposing:
- Warm up leftovers in the microwave until warmed through. It helps to flake up the salmon so that it reheats evenly. Top with sauce and all the toppings.
- Turn it into fried rice – cook the rice + chopped up broccolini in oil or butter over medium-high heat. You can scramble some eggs in there if you’d like and/or add a dash of soy sauce in the end. Top with warm salmon + sauce, etc…
leave your comments!