Sheet Pan Miso-Ginger Salmon and Butternut Squash

5 from 10 votes

Sheet Pan Miso-Ginger Salmon and Butternut Squash

Sheet Pan Miso-Ginger Salmon and Butternut Squash is a nutrient-rich, restaurant-worthy dinner that is sure to satisfy. Easy to make and filled with enticing flavors.

Prep Time10

Cook Time25

Total Time35

Course: Main dish

Cuisine: Japanese

Diet: Gluten Free

Servings:

Author: Jamie Vespa MS, RD

Equipment

Large rimmed baking sheet

Ingredients

1 medium butternut squash, peeled and cut into cubes (about 12 to 15 oz. total)
1 to 2 Tbsp. avocado oil for roasting
4 (6-oz.) skin-on salmon fillets (preferably salmon from Norway)
3 Tbsp. white miso paste
3 Tbsp. rice vinegar
2 Tbsp. toasted sesame oil
1 Tbsp. lower-sodium tamari (or soy sauce)
1 Tbsp. minced fresh ginger
1 Tbsp. honey
4 cups shredded Napa or Savoy cabbage
Sliced green onion for garnish
Cooked quinoa, rice, or rice noodles for serving

Instructions

Preheat oven to 450ºF. Arrange butternut squash on a large rimmed baking sheet and toss with avocado oil and a pinch of salt. Roast for 15 minutes.
Meanwhile, prepare miso-ginger sauce by combining miso paste, vinegar, sesame oil, tamari, ginger, and honey; whisk well to combine. Set aside 2 Tablespoons of the sauce.
Prepare salmon by lightly seasoning the flesh with kosher salt. Push roasted squash to one half of the baking sheet, and drizzle with ~2 Tablespoons of miso-ginger sauce; toss to coat. Arrange salmon fillets on open half, and brush the flesh generously with miso-ginger sauce. Place pan back in the oven for 8 to 10 minutes, until the salmon is cooked. For a more caramelized finish, place under the broiler for 2 minutes. (Watch carefully, as broil times vary.)
Place shredded cabbage in a bowl and toss with reserved 2 Tablespoons of miso-ginger sauce.
Arrange bowls by dividing quinoa (or rice) evenly between four bowls. Top with salmon, roasted squash, and shredded cabbage. Brush any remaining sauce over the salmon fillets before serving, and garnish with green onion.

Notes

*Nutrition information includes 1 salmon fillet, 1/2 cup roasted squash, 1 cup of cabbage mixture, and 1/2 cup of cooked quinoa.

To Store. Refrigerate salmon and squash in an airtight storage container for up to 2 days.

To Reheat. Gently rewarm leftovers in a baking dish (or baking sheet) in the oven at 350ºF or in the microwave.

To Freeze. Freeze salmon and squash in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition