Sheet Pan Miso Spiced Salmon and Broccolini

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This dish literally takes minutes to cook and is so jam packed with flavor your taste buds will be forever grateful!

Don't forget to give it time to marinate -- while it marinates, you can finish up those last emails, return a phone call or two, or help your child with his or her homework.

It's a weeknight meal, but you can also easily impress your friends when they come over for dinner.

Either way, it's sure to devoured by ALL who sit at your table!

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Cook Time: 1 hour 15 minutes
Servings: 4

Ingredients

  • 3 cloves garlic roughly chopped
  • 1 large shallot, finely diced
  • 3 tablespoons fresh lime juice
  • 2 tablespoons soy sauce
  • 1 tablespoon white miso
  • 1 teaspoons honey
  • 1 1/2 tablespoons olive oil
  • 4 8-ounce skin-on center-cut salmon fillets
  • Kosher salt and freshly cracked black pepper
  • 1 bunch broccolini sliced lengthwise to make them extra thin (you can easily substitute broccoli crowns, cauliflower or asparagus)
  • 4 scallions thinly sliced
  • 1 Fresno chili thinly sliced (optional -- this adds a nice kick of flavor)

Instructions

  • In a small bowl whisk together the garlic, shallot, lime juice, soy sauce, miso, honey and 1 tablespoon of olive oil.
  • Season the salmon fillets with salt and pepper. Place the fillets in a large ziplock bag and add half of marinade. Seal bag, removing as much air as possible, give a little shake to distribute the marinade, and let the salmon sit for 30-60 minutes. Reserve remaining marinade -- be sure to not throw it out!
  • Preheat broiler.
  • Toss the broccolini with remaining olive oil on a rimmed baking sheet. Broil until lightly charred, about 5 minutes.
  • Remove salmon from marinade and place on top of the broccolini.
  • Spoon 1/2 of the remaining marinade over and place back under the broiler until the salmon is charred around edges, about 6 minutes.
  • Spoon the rest of the marinade over the top and add the sliced scallions and sliced Fresno chili.
  • Broil, about 2 minutes more until the salmon is charred and medium at thickest part.
  • Let rest for a few minutes before serving.

Notes

Lightly adapted from Bon Appetit and What's Gaby Cooking
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

Inspired by Bon Appetit

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