Miso Maple Glazed Salmon with Roasted Sweet Potato Jumble

This miso maple glazed salmon brings together the best of sweet and savory flavors. The rich, umami-packed miso glaze caramelizes beautifully on pan-seared salmon, while a touch of maple syrup adds a natural sweetness that perfectly complements the fish.

Alongside the salmon, a colorful jumble of roasted sweet potato, zucchini, bell pepper and onion is tossed until tender and caramelized. The extra glaze is drizzled over the vegetables for a cohesive, restaurant-quality meal that’s surprisingly simple to prepare at home.

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Ingredients

1 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Red Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Skin-on SalmonView ingredient guideLike ingredientDislike ingredient

1 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Maple SyrupView ingredient guideLike ingredientDislike ingredient

salt to tasteView ingredient guideLike ingredientDislike ingredient

pepper to tasteView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and position rack in the middle. Wash and dry all produce. Peel and slice sweet potato into ½-inch-thick rounds. Trim and halve zucchini lengthwise, then slice crosswise into half-moons. Core, deseed and dice bell pepper into ½-inch pieces. Halve, peel and cut red onion into ½-inch-thick wedges.
2. On a baking sheet, toss sweet potato, zucchini, bell pepper and onion with a drizzle of oil. Season generously with salt and pepper. Roast on the middle rack, tossing halfway through, until browned and tender, 25-30 minutes.
3. Meanwhile, pat salmon dry with paper towels and season generously with salt and pepper on both sides. Heat a drizzle of oil in a large non-stick pan over medium-high heat. Place salmon skin-side down and cook until skin is crisp and fish is almost cooked through, 5-7 minutes. Flip and cook until opaque and cooked through, 1-2 minutes more. Transfer to a plate; reserve the pan.
4. Return the pan to medium-high heat. Add miso sauce concentrate, maple syrup, ¼ cup water and a pinch of salt. Simmer until slightly thickened, 2-3 minutes. Turn off heat and stir in butter until melted. Divide the roasted vegetable jumble and salmon between plates. Spoon glaze over salmon and drizzle remaining glaze over the vegetables. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with another firm fish like trout or arctic char. Adjust cooking time based on thickness.

Can I make this recipe dairy-free?

Yes, simply omit the butter or replace it with a dairy-free alternative like vegan butter or a drizzle of olive oil.

How do I store leftovers?

Store leftover salmon and vegetables separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.