Miso Ginger Salmon Sheet Pan Dinner with Broccolini and Sweet Potato
- Suitable for diets:
- Heart-Healthy
- High-Protein
- Pescatarian
Why Diabetes Friendly?
Balanced Meal: Combines lean protein, healthy fats, and complex carbs to help control post-meal blood sugar spikes.
Fibre-Rich Ingredients: Sweet potatoes and broccolini contribute dietary fibre, which slows glucose absorption.
Healthy Fats: Salmon and olive oil support heart and metabolic health, often compromised in people with diabetes.
No Refined Carbs or Sugar: Keeps insulin demand low and avoids blood sugar swings.
Anti-inflammatory Profile: Rich in antioxidants and anti-inflammatory compounds like ginger, garlic, and omega-3s.
Equipment
- Large sheet pan
- Mixing bowl
Ingredients
For the Miso Ginger Glaze
- miso paste (reduced sodium) 1 tbsp
- rice vinegar 1 tbsp
- lemon juice 1 tbsp
- ginger (grated) 1 tsp
- garlic (minced) 1 clove
- sesame oil 1 tsp
For the Sheet Pan
- salmon fillets 2 4 oz
- sweet potato (medium, cut into 1/2-inch cubes) 1
- broccolini (trimmed) 1 cup
- olive oil 1 tbsp
- garlic powder ½ tsp
- pepper (ground) ¼ tsp
- sesame seeds (for garnish) 1 tsp
- green onions (thinly sliced, for garnish) 2
Cooking Tips
Double the glaze: It stores well and adds great flavour to grain bowls or tofu.
Roast sweet potatoes first: This layering of cook times ensures everything finishes at the same time.
Use convection oven if available: Promotes more even roasting and browning.
Finish with a splash of lemon juice: Brightens the final dish and enhances the miso’s umami.
Swap broccolini for regular broccoli, asparagus, or snap peas: If broccolini is unavailable.
Don’t overcook the salmon: Use a thermometer to ensure it reaches 125–130°F for medium.
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly oil it.
- In a small bowl, whisk together the miso paste, rice vinegar, lemon juice, ginger, garlic, and sesame oil.1 tbsp miso paste, 1 tbsp rice vinegar, 1 tbsp lemon juice, 1 tsp ginger, 1 clove garlic, 1 tsp sesame oil
- Toss sweet potato cubes with half the olive oil, garlic powder, and black pepper. Spread them on the sheet pan and roast for 10 minutes first.1 sweet potato, 1 tbsp olive oil, ½ tsp garlic powder, ¼ tsp pepper
- While sweet potatoes start roasting, brush the salmon fillets generously with the miso ginger glaze.2 4 oz salmon fillets
- Toss broccolini in the remaining olive oil and a little more pepper.1 cup broccolini
- After 10 minutes, remove the sheet pan from the oven. Push sweet potatoes to one side and add the salmon fillets and broccolini.
- Roast everything together for another 15-18 minutes, or until the salmon flakes easily (internal temp 125-130°F for medium) and the broccolini are tender-crisp.
- Sprinkle toasted sesame seeds and sliced green onions over the salmon and veggies.1 tsp sesame seeds, 2 green onions
FAQ
What other proteins work in this recipe?
Firm tofu, cod, or even chicken breasts (with adjusted cook times) all pair well with the miso-ginger glaze.Can I prep it all ahead?
Definitely—marinate the salmon and chop the veggies up to a day in advance; roast just before serving for best results.Is this recipe gluten-free?
It can be, as long as you use certified gluten-free miso paste—many traditional misos contain barley or wheat.How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to avoid drying out the salmon.Can I make this without sesame oil?
Yes—olive oil or avocado oil are great substitutes that still deliver rich flavour without sesame.
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