Ingredients:
- 4 salmon fillets
- 3 tablespoons white miso paste
- 2 tablespoons honey or maple syrup
- 1 tablespoon soy sauce (or tamari for gluten-free option)
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- Salt and pepper to taste
- 4 cups mixed vegetables (such as broccoli, carrots, bell peppers, and snap peas), chopped
- 2 tablespoons olive oil
- Sesame seeds for garnish (optional)
- Sliced green onions for garnish (optional)
Instructions:
- 1. Preheat your oven to 400°F (200°C).
- 2. In a small bowl, whisk together the miso paste, honey or maple syrup, soy sauce, minced garlic, grated ginger, rice vinegar, and sesame oil until well combined.
- 3. Place the salmon fillets in a shallow dish or a zip-top bag and pour the miso glaze over them, making sure to coat each fillet evenly. Let them marinate for at least 15 minutes while you prepare the vegetables.
- 4. In a large bowl, toss the chopped mixed vegetables with olive oil, salt, and pepper until they are evenly coated.
- 5. Spread the vegetables out in a single layer on a baking sheet lined with parchment paper or aluminum foil.
- 6. Place the marinated salmon fillets on another baking sheet lined with parchment paper or aluminum foil, leaving some space between each fillet.
- 7. Roast the vegetables and salmon in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender and slightly caramelized.
- 8. Once done, remove the salmon and vegetables from the oven. Serve the salmon fillets alongside the roasted vegetables, garnished with sesame seeds and sliced green onions if desired.
**Enjoy your healthy meal packed with omega-3 fatty acids, protein, and a variety of nutrients! This recipe offers a delicious twist on classic salmon while providing a nutritious, balanced meal with plenty of colorful vegetables**
