Eighteen minutes, one tray.
Why you should cook this
Eighteen minutes. Start to finish. Four salmon fillets, two bunches of asparagus with the woody ends snapped off, a punnet of snow peas, a quick miso glaze whisked up while the oven heats. The dinner you make on a Wednesday when the day has been long, the question of what to eat has not been thought about, and the only thing in the freezer is the salmon you bought on Saturday with good intentions.
The miso glaze is the whole show. White miso, mirin, honey, a splash of soy. Whisked together in 90 seconds. Brushed onto the salmon before it goes in the oven. Salmon at 220 fan for twelve minutes, no more, fourteen if the fillets are fat. The salmon should be pinker in the middle than you think. It carries on cooking off the heat. Asparagus and snow peas tossed in oil and salt go on the same tray. Sesame seeds at the end. Lemon wedge on the plate. Done.
What to drink with it
A cold Sauvignon Blanc, an Italicus Spritz (our recipe), or a glass of Vermentino.
Notes from the kitchen
Skin on or off, cook salmon to 50°C internal. Pinker than restaurant grilled. Carries on cooking off the heat.
The recipe
Ingredients
Method
- Preheat oven to 220°C fan. Whisk miso, mirin, honey and soy in a small bowl.
- Toss asparagus and snow peas with 1 tbsp oil. Spread on sheet pan.
- Place salmon fillets on top. Brush each with the miso glaze.
- Drizzle remaining oil over the vegetables. Salt and pepper.
- Roast 12-15 minutes until salmon is just-cooked (50°C internal) and vegetables are tender.
- Top with sesame seeds. Serve with lemon wedges.
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Two things that go wrong
Overcooked salmon
You went past 50 degrees internal. Salmon carries on cooking off the heat. Pull it pinker than you think.
Mushy asparagus
You added too early. Asparagus only needs 12 minutes; thin spears even less.
Variations worth knowing
Variation
Sheet Pan Salmon & Greens
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Read the recipe →Lemon and dill
Skip the miso entirely. Coat the salmon in olive oil, lemon zest, and chopped dill. Lighter, cleaner.
Maple soy
Replace the miso glaze with a 2:1 maple syrup to soy sauce mix. Sweet and savoury.
Leftovers and make ahead
One day fridge. Cold leftover salmon flakes onto a salad with capers, lemon, and rocket beautifully.