Maple Miso Salmon & Asparagus Sheet Pan Dinner

A sheet pan meal that’s ready in about 30 minutes. Serve with rice and dinner is done!

Prep Time: 15 minutes    Total Time: 30 minutes

WHAT YOU NEED:

Salmon fillet, skin-on (marinade makes enough for up 1 - 1½ lb. fish fillet)

3 Tbsp. maple syrup

2 Tbsp. white or brown miso paste (see Tips below for substitutes)

2 - 3 Tbsp. lime juice (about 1 medium lime, juiced)

1 Tbsp. soy sauce (less sodium or regular)

1 Tbsp. sesame oil or neutral vegetable oil

1 inch piece of fresh ginger root, peeled and finely grated

1 lb. thin fresh asparagus, fibrous stem parts removed

1 - 2 Tbsp. olive oil

Kosher or sea salt and freshly ground black pepper

Lime wedges for serving (if desired)

MAKING IT:

Cut raw salmon into individual portions of about 5 oz. each; leave skin on.

In a glass pie plate or shallow dish, whisk together the maple syrup, miso paste, lime juice, soy sauce, oil and grated ginger root. Coat salmon fillets in marinade. Place each fillet flesh side down in marinade. Cover and refrigerate for at least 15 minutes or up to 3 hours.

Preheat oven to 400ºF. Line a sheet pan with parchment paper or foil.

Toss trimmed asparagus with olive oil; season with salt and pepper. Arrange the asparagus in a single layer on half of the sheet pan. Lay salmon fillets on the other half of the sheet pan, skin side down.

Bake for about 15 – 20 minutes (time will vary depending on thickness of fillets). Fish should reach an internal temperature of at least 145ºF.  Half way through baking (after about 8-10 minutes), stir asparagus; at the same time, brush or spoon more marinade over each salmon fillet. Discard any remaining marinade.

Right before serving, squeeze of lime juice over entire sheet pan. Serve with jasmine or basmati rice.

NUTRITION:

Nutrition Information per serving (4 oz. fish + asparagus): 310 Calories; 19g Total Fat; (3.5g Sat Fat; 0g Trans Fat); 70mg Chol; 380mg Sodium; 8g Total Carb; (3g Fiber; 5g Total Sugars; 3g Added Sugars); 28g Protein; 80% DV Vitamin D; 15% DV Iron; 15% DV Potassium

TIPS:

Substitute tip: if you don’t have miso paste, simply add one additional tablespoon soy sauce.  Hoisin sauce can also substitute for miso paste.