Description
A flavorful and easy one-pan dinner featuring perfectly roasted broccoli and tender salmon fillets topped with a rich miso butter. This recipe combines the umami depth of miso with buttery goodness, roasted to perfection in the oven with a final broil to achieve charred edges and moist salmon.
Ingredients
Scale
Miso Butter
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 2 tablespoons red, white or yellow miso
Vegetables
- 1 1/2 pounds whole broccoli heads or crowns, with stems
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Salmon
- 4 (6 ounce) center-cut salmon fillets, 1 to 1 1/2 inches thick
- Salt and pepper, for sprinkling
Garnish
- 2 tablespoons chopped parsley
- 2 scallions, thinly sliced
Instructions
- Preheat the oven
Center a rack in the oven and preheat it to 450°F to prepare for roasting the broccoli. - Make the miso butter
In a small bowl, stir together the room temperature butter and miso until smooth and well combined. - Prepare the broccoli
Trim the tough end off the broccoli stalk with a paring knife. Separate the stalk from the crown at the branching point. Peel the stalk and slice it into 3- to 4-inch sticks. Cut the crown lengthwise into 3 to 4 pieces for even roasting. - Roast the broccoli
Place the broccoli in the center of a baking sheet. Drizzle with olive oil, sprinkle with kosher salt and black pepper, and massage the oil and seasoning evenly over the broccoli with your hands. Spread the broccoli in one layer and roast for 15 minutes, stirring and flipping halfway through for even cooking. - Prepare salmon for roasting
Once broccoli has roasted, remove the baking sheet from the oven and reduce the oven temperature to 425°F. Make space on the baking sheet for the salmon fillets, placing them skin side down. Lightly sprinkle salmon with salt and pepper, then spread the miso butter evenly over each fillet using a butter knife. - Roast salmon and broccoli together
Return the baking sheet with salmon and broccoli to the oven. Roast for 10 minutes or until the salmon’s internal temperature reaches 135°F, ensuring it is cooked but still moist. - Broil for charred edges
Move an oven rack to 3 to 4 inches from the broiler and turn the broiler on. If the miso butter has softened, spread it evenly over the salmon fillets again. Broil the salmon for 1 to 2 minutes until the edges are charred for an added smoky flavor. Remove from oven and let rest for 5 minutes. - Garnish and serve
Sprinkle chopped parsley and thinly sliced scallions over the salmon and broccoli. Serve alongside baked potatoes or your preferred side dish for a complete meal.
Notes
- This one-pan dinner is quick to prepare, making it perfect for busy weeknights.
- Roasting broccoli enhances its natural sweetness and adds a delightful crisp texture.
- The miso butter provides a savory umami punch that keeps the salmon moist and flavorful.
- Be careful not to overcook the salmon; aim for a slightly pink center for maximum tenderness.
- Garnishes like parsley and scallions add a fresh and vibrant finish to the dish.
Nutrition
- Serving Size: 1 salmon fillet with broccoli (approx. 1/4 of recipe)
- Calories: 975 kcal
- Sugar: 3 g
- Sodium: 767 mg
- Fat: 63 g
- Saturated Fat: 17 g
- Unsaturated Fat: 46 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 6 g
- Protein: 84 g
- Cholesterol: 255 mg
