Sheet Pan Miso Roasted Salmon and Sweet Potatoes

Easy and delicious roasted salmon and sweet potatoes in a sweet and savory miso glaze.

This Sheet Pan Miso Roasted Salmon and Sweet Potatoes with flaky, tender roasted salmon and sweet potatoes is coated in the most delicious miso glaze.

This recipe couldn’t be more easier to make and it’s loaded with flavor!

Both the salmon and sweet potatoes are baked on a sheet pan, roasted to perfection, then served with a simple and delicious miso glaze. That’s it! Ready in less than 45 minutes (not including marination).

Why you’ll love this Sheet Pan Miso Roasted Salmon and Sweet Potatoes:

Simple and easy to make. Everything comes together in less than 45 minutes (not including marination) and requires simple ingredients.

Perfect meal prep recipe. This recipe is the perfect high protein and fiber meal prep and can be served over rice, with noodles, or over a bed of greens.

Flavor packed. This recipe comes nothing short of flavor. The miso sauce is so good, it’s almost drinkable – with sweet, salty, and savory notes.

Ingredient Breakdown:

• Miso paste – I used white miso paste in this recipe, but red would also work.
• Mirin – this is a type of rice wine. I highly recommend not leaving this out as it adds a delicious sweet flavor that really elevates the dish. If you don’t consume alcohol, I recommend subbing with more rice vinegar and 1 tsp extra honey.
• Honey – you can also substitute with maple syrup.
• Tamari – feel free to substitute with other low sodium soy sauce or regular soy sauce.
• Rice vinegar – adds some acidity to the sweet and salty sauce.
• Fresh ginger – highly recommend using fresh ginger over dried.
• Salmon – I used salmon fillets in this recipe.
• Sweet potatoes – can also substitute with yukon gold potatoes.

How to make Sheet Pan Miso Roasted Salmon and Sweet Potatoes:

1. Whisk together miso paste, mirin, honey, tamari, rice vinegar, and ginger in a bowl. Add salmon to a shallow dish and pour over ½ of the miso sauce. Move salmon around so all the fillets are submerged in the sauce. Reserve remaining sauce. Refrigerate salmon for at least 30 min, preferably 8 hrs/overnight.
2. Preheat oven to 400°F. Toss sweet potatoes with 1 tbsp olive oil, 1 tsp kosher salt, and several turns of black pepper. Arrange on a large baking sheet and roast for 20 minutes. 
3. Remove sweet potatoes from oven and push them to one side of the baking sheet. Arrange salmon fillets on the empty half of the baking sheet. Bake for 15 minutes until potatoes are fork-tender and salmon is cooked through.
4. Remove from oven and pour over remaining miso glaze. Serve immediately over rice garnished with green onion and sesame seeds. 

Recipe Modifications:

Substitute mirin with rice vinegar for an alcohol-free option.

Substitute honey with maple syrup.

Substitute tamari with low sodium soy sauce.

I recommend topping this dish with fresh sliced green onion and sesame seeds.

Storage Instructions:

Store leftover salmon and potatoes in an airtight container in the fridge for up to 3-4 days.

More Delicious Summer Recipes…

• Thai Inspired Basil Beef Bowl
• Shawarma-Spiced Chicken Bowl
• Vegan Pea Pesto Pasta
• Ponzu-Glazed Salmon Tacos with Miso Slaw

Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!