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Cooking 101
This sheet-pan salmon dinner couldn’t be easier. All you need is a hot oven, a few ingredients, and a baking sheet! Giving the broccoli a head start ensures your veg gets nice and crispy without accidentally overcooking the salmon.
Chef Tip: Give everything some space on the baking sheet for ultimate crispy edges.
1 head broccoli, cut into bite sized pieces
Olive oil
Salt
2 fillets of center-cut salmon, about 8-oz
1 Tbsp. Toasted Sesame seeds
Preheat your oven to its highest setting
In a bowl, toss the broccoli with a glug of oil and a pinch of salt. Lay it on a baking sheet tray lined with parchment paper and place it inside the oven to roast for 20 minutes
In the meanwhile. Squeeze ½ a pouch of the Gingery Miso over the salmon fillets to evenly glaze and coat the fish in the sauce.
When there are 10 minutes left on the broccoli, place the fish on the same sheet tray and turn the settings to broil. Cook until the fish is cooked and charred.
Top the fish with the sesame seeds and serve immediately.
A salty-sweet sauce packed with fresh ginger, rice vinegar, and umami-rich white miso (a fermented soybean paste from East Asia). Drizzle it on…
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1 Term found in this Recipe
Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.
A pinch of salt is a generous three fingered pinch, and equates to about ⅛ of a teaspoon of kosher or sea salt.
Besides the action of drizzling sauce, which is a favorite pastime of ours, we also use drizzle as a term in many of our recipes where olive oil is used, and it equates to about 2 teaspoons of oil.
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