Let’s cut to the chase – there isn’t a long winded story about this dish. This is a meal that I actually make all the time. Baked salmon and vegetables is a go-to meal at my house – it’s tasty, filling, easy to make, and cooks on one baking sheet pan. I’m a big fan of easy meals that use as few dishes as possible, so let’s get to it!
Ingredients
Serves 2-4
1 lb salmon
2 medium sweet potatoes, or enough to fill ⅓ of the sheet pan
½ lb brussel sprouts, or enough to fill ⅓ of the sheet pan
2 tablespoons olive oil plus salt and pepper to prep the vegetables
Sauce
2 tablespoons olive oil
1 tablespoon soy sauce
1 tablespoon miso paste
1 tablespoon honey
1 tablespoon vinegar
Directions
Preheat the oven to 400 degrees fahrenheit. Line a baking sheet pan with either parchment paper or aluminum foil. Place the baking sheet pan in the oven so it can warm up at the same time. **Don’t skip this step! Cooking the food on a preheated pan makes for more even roasting.
While the oven and pan are preheating, chop the sweet potatoes into half moon slices. For the brussel sprouts, cut off the base. Put the potatoes and brussel sprouts in separate bowls, then drizzle olive oil, salt and pepper on each and toss to combine and coat the vegetables in oil and spices.
When the oven is ready, remove the sheet pan and put the sweet potatoes on the pan, spreading them out so it’s a single layer. Put the pan back in the oven and let it cook for 15 minutes.
After 15 minutes, remove the sheet pan and push the potatoes off to one side and add the brussel sprouts in a single layer. Put the pan back in the oven and let it cook for 10 minutes.
While the vegetables are cooking, prep the salmon by slicing it into 4 pieces (either longer strips or into rectangle shapes).
Mix the sauce ingredients by adding the miso, soy sauce, olive oil, honey and vinegar to a small bowl and whisk to combine. See below for sauce ingredient substitutions. Feel free to adjust the amount of each ingredient – add more honey for sweetness, vinegar for acid, soy sauce or miso for salt, or oil for richness. The main thing is that you don’t want the sauce to become too runny, otherwise it won’t stick to the salmon.
After 10 minutes, remove the sheet pan and push the brussel sprouts to one side. Add the salmon to the pan, and spoon sauce over the fish. Put the pan back in the oven and let it cook for 15 minutes.
After 15 minutes, remove the sheet pan from the oven. Vegetables should be roasted and soft, and salmon should be cooked through. Serve on plates and enjoy!
Substitutions / Alterations
Substitute sweet potatoes with russet, Yukon gold, red potatoes, or pumpkin or butternut squash or other squashes.
Substitute brussel sprouts for other greens like asparagus, zucchini, or bok choy. Since these greens aren’t as dense as brussel sprouts, they need to cook for about 15 minutes, so add them to the sheet pan at the same time as the salmon.
For the sauce, use whatever mild flavored vinegar you have on hand. I had golden balsamic vinegar in my pantry, but apple cider vinegar, rice wine vinegar or even lemon or lime juice would work. You can substitute the honey with brown sugar or agave.