Description

This Miso Salmon & Veg Traybake is an easy, flavorful one-pan meal featuring tender salmon fillets marinated in a savory miso sauce, baked alongside sweet potatoes, Tenderstem broccoli, and pak choi. The dish balances sweet, salty, and umami flavors, enhanced by sesame seeds and a hint of spice from red chili. Perfect for a nutritious weeknight dinner, it combines simplicity with vibrant taste.

Ingredients

Scale

Salmon and Marinade

2 x 140g salmon or trout fillets
1 tsp white miso paste
1 tsp soy sauce
1 tbsp mirin
1 tsp grated ginger
1/2 tsp brown sugar
2 tbsp water (divided)

Vegetables and Seasoning

350g sweet potatoes
1 tbsp olive oil
160g Tenderstem broccoli
1 pak choi, halved
1 tbsp sesame seeds
1 red chili, sliced (for serving)

Instructions

Prepare the Marinade and Fish: Preheat your oven to 200C (180C fan) or gas mark 6. In a large bowl, combine white miso paste, soy sauce, mirin, grated ginger, brown sugar, and 2 tablespoons of water. Pour half of this marinade into a smaller bowl and add the salmon fillets to the large bowl with the remaining marinade. Turn the salmon to coat thoroughly and set aside.
Prepare and Bake the Sweet Potatoes: Slice the sweet potatoes thinly into approximately 0.5 cm thick slices. Spread them evenly on a baking tray, drizzle with olive oil, and toss to coat well. Bake in the preheated oven for 15 to 20 minutes until they are almost tender.
Add Fish and Vegetables: Remove the tray from the oven and place the marinated salmon fillets, Tenderstem broccoli, and halved pak choi on top of the sweet potatoes. Sprinkle the vegetables and fish with sesame seeds. Drizzle any leftover marinade from the large bowl over everything.
Final Bake: Return the tray to the oven and bake for an additional 12 minutes, until the salmon is cooked through and the vegetables are tender.
Serve: Serve the traybake immediately, drizzling the salmon with the reserved miso marinade from the smaller bowl. Garnish with sliced red chili or spring onions for added heat and freshness.

Notes

You can substitute trout for salmon if preferred.
Adjust the chili amount according to your heat preference or omit for a milder dish.
Ensure sweet potato slices are evenly thin for uniform cooking.
Mirin adds sweetness and depth; if unavailable, a splash of rice vinegar with a pinch of sugar can be a substitute.
This recipe is best eaten fresh but leftovers can be stored in the fridge for up to 2 days and reheated gently.

Prep Time: 10 minutes
Cook Time: 32 minutes
Category: Main Course
Method: Baking
Cuisine: Japanese-inspired

Keywords: miso salmon, traybake, one-pan meal, healthy dinner, sweet potatoes, Japanese marinade