Sheet-Pan Miso-Butter Salmon with Broccoli and Mushrooms

By Sprig Originals ✓ · cooked up in Sprig

Salmon fillets roast on one tray with broccoli and mushrooms under a sweet-salty miso butter that melts down over everything. It's a whole weeknight dinner on a single sheet pan in about half an hour, with nothing to wash but the tray.

Ingredients

• 4 fillet skin-on salmon fillets (about 6 oz each)
• 1 lb broccoli, cut into small florets
• 8 oz cremini mushrooms, halved
• 1 tbsp toasted sesame oil
• 1/4 tsp black pepper
• 3 scallions, thinly sliced
• 2 tsp sesame seeds

• 3 tbsp unsalted butter, softened
• 3 tbsp white miso paste
• 1 tbsp honey
• 1 tbsp soy sauce
• 2 clove garlic, finely grated

Instructions

1. Heat the oven to 425°F (220°C) with a rack in the upper third. In a small bowl, mash the softened butter with the miso, honey, soy sauce and grated garlic until smooth and spreadable.
2. Toss the broccoli florets and halved mushrooms with the sesame oil and black pepper directly on a large rimmed sheet pan, then spread them into a single layer. Roast for 10 minutes.
3. Pull the pan out and push the vegetables to the edges to clear four spaces in the middle. Pat the salmon dry, set the fillets skin-side down in the cleared spaces, and spread about two-thirds of the miso butter thickly over the tops of the fish. Dot the remaining miso butter over the vegetables.
4. Return the pan to the oven and roast 10 to 13 minutes, until the salmon flakes at the thickest part and reads 125–130°F (52–54°C) on a thermometer and the broccoli edges are browned. If you want more color on the glaze, broil for a final 1 to 2 minutes, watching closely so the miso doesn't scorch.
5. Scatter the scallions and sesame seeds over the whole pan and spoon the buttery pan juices from the corners back over the salmon and vegetables. Serve straight from the tray, with rice if you like.

Chef's tips

Nutrition (per serving, estimated)

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