Go Back
–+ servings
Print

Sheet Pan Miso Roasted Salmon and Sweet Potatoes

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

Course Main Course
Keyword miso roasted salmon and sweet potatoes, sheet pan meals
Prep Time 10 minutes
Cook Time 35 minutes
Marination 30 minutes
Total Time 1 hour 15 minutes
Servings 4 servings

Ingredients

  • ½ cup miso paste
  • ½ cup mirin
  • ¼ cup honey
  • ¼ cup tamari or low-sodium soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp freshly grated ginger
  • 2 tbsp oil, divided
  • 2 lb sweet potatoes, cubed
  • 4 salmon fillets
  • Kosher salt, black pepper
  • To serve: sliced fresh green onion, sesame seeds

Instructions

  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 12-15 minutes until potatoes are fork-tender and salmon is cooked through (baking time will depend on thickness of salmon).

  4. Remove from oven and pour over remaining miso glaze. Serve immediately over rice garnished with green onion and sesame seeds.