Sheet Pan Salmon and Squash With Miso Mojo
Ingredients
The vegetables
-
1
lb.
delicata squash
-
1
small head
cauliflower
-
1
medium
red onion
The salmon and seeds
-
1
lb.
boneless salmon fillet
-
⅓
cup
raw pumpkin seeds (pepitas)
The dressing
-
¼
cup
fresh orange juice
-
2
Tbsp.
fresh lime juice
-
2
Tbsp.
unseasoned rice vinegar
-
2
Tbsp.
white miso
-
2
small
serrano chiles
The oil and seasoning
-
5
Tbsp.
extra-virgin olive oil
-
to taste
Kosher salt
Instructions
- Preheat the oven to 425°F and prepare the vegetables by cutting the squash, cauliflower, and onion.
- Toss the vegetables with olive oil and salt, then roast in the oven until browned and tender.
- Lower the oven temperature to 300°F, season the salmon with oil and salt, and place it on the baking sheet with the vegetables.
- Spread pumpkin seeds on a separate baking sheet and bake both the salmon and seeds until cooked and golden.
- Prepare the dressing by whisking together orange juice, lime juice, vinegar, miso, and remaining oil, then stir in sliced chiles.
- Serve the roasted vegetables topped with salmon, drizzle with dressing, and sprinkle with pumpkin seeds.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
15g
Total protein
30g
Sodium
250mg
Cholesterol
60mg
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