Healthy Traybake Miso Salmon, Lemon, Tender Greens

This miso salmon traybake roasts fillets and tender greens together, with a quick garlic-ginger glaze and lemon steam. It tastes rich yet fresh, uses one tray and suits busy nights. Serve with rice or salad, then reheat gently for tomorrow.

Course Main Course

Cuisine British, European

Keyword easy supper, ginger glaze, lemon greens, miso salmon, salmon traybake

Prep Time 10

Cook Time 20

Total Time 30

Servings Servings

Calories 435

Author Kitchen Team @ Spooning and Forking

Ingredients

4 salmon fillets skin on or off (about 150 g each)
2 tbsp white miso paste about 40 g
1 tbsp soy sauce
1 tbsp honey or maple syrup
1 tbsp rice vinegar or cider vinegar
1 tbsp sesame oil
2 cloves garlic finely grated
2 tsp fresh ginger finely grated
2 lemons 1 zested and juiced, 1 sliced
600 g tenderstem broccoli
250 g sugarsnap peas
4 spring onions sliced
1 tbsp olive oil
1 tbsp sesame seeds optional
Black pepper

US Customary - Metric

Instructions

Heat the oven and prep the tray

Heat the oven to 220°C (200°C fan). Line a large baking tray with baking paper or foil.
Tip the tenderstem broccoli and sugarsnaps onto the tray. Drizzle with the olive oil, season with black pepper and toss to coat. Spread them out so they are in one layer.

Mix the miso lemon glaze

In a small bowl, stir together the miso, soy sauce, honey, vinegar, sesame oil, garlic, ginger, lemon zest and 1 tbsp lemon juice. The glaze should be thick but spreadable. If it’s too stiff, loosen with 1 to 2 tsp water.

Roast the veg briefly first

Roast the veg for 6 minutes. This gives them a head start so they finish crisp and bright, not sad and floppy.

Add salmon and finish roasting

Take the tray out. Nestle the salmon fillets among the veg. Spoon the miso glaze over the top of each fillet, then tuck lemon slices around the tray.
Return to the oven for 8 to 10 minutes, depending on thickness. The salmon should flake easily but still look juicy in the middle.

Finish and serve

Scatter over spring onions and sesame seeds, if using. Squeeze over a little more lemon juice right before serving.

Notes

White miso is the mellow one and it’s easier to balance on a weeknight. If you only have brown or red miso, use 1½ tbsp and add an extra teaspoon of honey. They are punchier and can bully the salmon if you go in heavy-handed.

I like tenderstem broccoli and sugarsnaps because they roast fast and stay crisp. Regular broccoli works too, just cut into small florets so it finishes at the same time as the fish.

Nutrition