Sheet-Pan Miso-Honey Salmon with Sweet Potato and Broccoli

By Sprig Originals ✓ · cooked up in Sprig

A whole Japanese-inspired dinner on one tray: sweet potato roasts until caramelised at the edges, broccoli goes crisp-tipped, and salmon fillets bake under a sticky miso-honey glaze that turns glossy in the oven. Twenty minutes of hands-off roasting and one pan to wash.

Ingredients

• 700 g sweet potatoes, peeled and cut into 2cm cubes
• 1 large head broccoli, cut into small florets
• 2 tbsp vegetable oil
• 1/2 tsp fine salt
• 4 fillets skinless salmon fillets (about 150g each)

• 3 tbsp white miso paste
• 2 tbsp honey
• 1 tbsp soy sauce
• 2 tsp toasted sesame oil
• 2 tsp finely grated fresh ginger

• 2 tsp toasted sesame seeds
• 2 spring onions, thinly sliced

Instructions

1. Heat the oven to 220C/425F. Toss the sweet potato cubes with 1 tablespoon of the vegetable oil and the salt directly on a large rimmed sheet pan, spread them into a single layer, and roast for 15 minutes.
2. While the potatoes roast, whisk the miso, honey, soy sauce, sesame oil and ginger together in a small bowl until smooth and pourable.
3. Toss the broccoli florets with the remaining 1 tablespoon oil. Pull the pan from the oven, push the sweet potatoes to one side and add the broccoli, then clear three or four gaps for the salmon and set the fillets in them.
4. Spoon the miso-honey glaze thickly over the salmon fillets, letting any extra drip onto the vegetables. Return the pan to the oven and roast for 12 to 14 minutes, until the glaze is bubbling and darkened at the edges and the salmon flakes easily at its thickest point (54C/130F for just-cooked).
5. Scatter the sesame seeds and spring onions over the whole pan and serve straight from the tray, spooning the pan juices over the vegetables.

Chef's tips

Nutrition (per serving, estimated)

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