Dinner

Miso Salmon & Veg Traybake Recipe

ByEthan Lark January 3, 2026January 3, 2026

Introduction

This miso salmon and vegetable traybake is a deliciously simple meal that combines sweet, savory, and umami flavors. With tender salmon, sweet potatoes, and fresh greens all cooked in one tray, it’s perfect for busy weeknights.

A black baking tray filled with two pieces of golden brown salmon, each sprinkled with white and black sesame seeds and drizzled with a light brown sauce, sits on a white marbled texture. The salmon rests on a bed of bright orange sweet potato wedges and fresh green broccolini stalks, with two halves of pale green bok choy also topped with sauce. Small slices of red chili peppers are scattered across the tray for a pop of color. To the right, a pink glass with water inside is visible, as well as part of a woman's hand holding a slotted spatula on the left. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 x 140g salmon or trout fillets
350g sweet potatoes
1 tbsp olive oil
160g Tenderstem broccoli
1 pak choi, halved
1 tbsp sesame seeds
1 red chilli, sliced, to serve
1 tsp white miso paste
1 tsp soy sauce
1 tbsp mirin
1 tsp ginger, grated
1/2 tsp brown sugar

Instructions

Step 1: Preheat the oven to 200°C (180°C fan) or gas mark 6. In a large bowl, combine the miso paste, soy sauce, mirin, grated ginger, brown sugar, and 2 tablespoons water to create the marinade.
Step 2: Pour half of the marinade into a smaller bowl and add the salmon fillets to the large bowl. Turn the salmon to coat thoroughly with the marinade and set aside.
Step 3: Halve the sweet potatoes and slice them thinly, about 0.5 cm thick. Spread the slices on a baking tray, drizzle with olive oil, and toss to coat evenly.
Step 4: Bake the sweet potatoes for 15-20 minutes until they are almost tender.
Step 5: Remove the tray from the oven and add the salmon, broccoli, and pak choi around the sweet potatoes. Sprinkle the sesame seeds over everything and drizzle with any remaining marinade from the large bowl.
Step 6: Return the tray to the oven and bake for another 12 minutes, or until the salmon is cooked through and the vegetables are tender.
Step 7: Serve immediately, drizzling the salmon with the reserved miso marinade from the smaller bowl. Garnish with sliced red chilli or spring onions for added freshness and heat.

Tips & Variations

Substitute pak choi for baby spinach or kale if preferred.
Add a squeeze of fresh lemon juice before serving to brighten the flavors.
Use trout instead of salmon for a milder taste.
To make it spicier, include more sliced chilli or a pinch of chili flakes in the marinade.

Storage

Store any leftover traybake in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through. For best texture, avoid overheating the salmon when reheating.

How to Serve

The image shows a metal baking tray filled with two pieces of cooked salmon, each sprinkled with white and black sesame seeds and topped with sliced red chili. The salmon rests on a bed of roasted orange sweet potato wedges that cover the tray's bottom. Bright green broccolini and halves of pale green bok choy are layered among the salmon and sweet potatoes. A glossy brown sauce is drizzled over the salmon and vegetables, adding shine and moisture. The tray sits on a white marbled surface, with a pink glass of water partially visible at the top right and a white plate with a gray rim at the bottom right, a metal spatula with holes rests to the left side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish in advance?

You can prepare the marinade and slice the vegetables ahead of time, but it’s best to assemble and bake the dish just before serving to keep the salmon and vegetables fresh and flavorful.