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Miso-Glazed Salmon & Roasted Seasonal Vegetables

A delicious and healthy dinner featuring salmon glazed with umami-rich miso paste and served alongside perfectly roasted seasonal vegetables.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 44 fillet salmonsalmon fillets (approx. 5oz each) 6 oz each, skin-o
  • 3 tbsp white miso paste
  • 4 salmon fillets approx. 5oz each
  • 3 tbsp white miso paste
  • 2 tbsp pure maple syrup or honey
  • 1 tbsp tamari or low-sodium soy sauce
  • 1 tbsp toasted sesame oil
  • 2 cups broccoli florets
  • 1 cup carrots sliced into batons
  • 1 red bell pepper sliced
  • 1 zucchini cut into half-moons
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 3 tbsp pumpkin seeds pepitas
  • Lemon wedges for serving
  • Sliced green onions or microgreens for garnish (optional)

Method
 

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. In a small bowl, whisk together the miso paste, honey, rice vinegar, and sesame oil to create the glaze.
  3. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  4. Arrange broccoli, carrots, red pepper, and zucchini on half the sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
  5. In a small bowl, whisk together miso paste, maple syrup, tamari, and sesame oil until smooth.
  6. Place salmon fillets, skin-side down, on the remaining half of the baking sheet. Brush generously with miso glaze.
  7. Roast vegetables and salmon for 12–15 minutes, until veggies are tender and salmon flakes easily with a fork.
  8. While roasting, toast pumpkin seeds in a dry skillet over medium heat for 2–3 minutes, stirring until golden and fragrant.
  9. Plate salmon with roasted veggies, sprinkle with toasted pumpkin seeds, and garnish with green onions or microgreens. Serve with lemon wedges.
  10. Enjoy mindfully and tag your photo with #HolisticHabitHub!

Notes

For best results, use wild-caught salmon for superior flavor and texture. The miso glaze can be prepared up to 2 days in advance and stored in the refrigerator. Feel free to substitute seasonal vegetables based on availability - root vegetables like carrots, parsnips, and Brussels sprouts work particularly well in fall and winter.