Spiking fresh orange and lime juices with a shot of rice vinegar gives the sweet citrus flavor an edge to stand up to rich fish and earthy roasted vegetables.
Recipe information
Yield
4 servings
Ingredients
1
1
1
5
1
⅓
¼
2
2
2
2
Preparation
Step 1
Arrange racks in upper and lower thirds of oven; preheat to 425°. Scoop out seeds from squash. Cut squash lengthwise into 1" strips, then crosswise into 1" pieces. Toss squash, cauliflower, onion, and 3 Tbsp. oil on a large rimmed baking sheet; season with salt. Roast on top rack, tossing occasionally, until vegetables are browned all over and tender, 25–30 minutes.
Step 2
Reduce oven temperature to 300°. Drizzle salmon lightly with oil; season all over with salt. Push vegetables to one side of baking sheet, then place salmon on other side. Spread pumpkin seeds on a small rimmed baking sheet. Bake salmon and vegetables on lower rack until fish is just firm in the center and opaque, and bake pumpkin seeds on top rack until golden, 12–16 minutes.
Step 3
Meanwhile, whisk orange juice, lime juice, vinegar, miso, and remaining 2 Tbsp. oil in a small bowl until miso dissolves. Stir in chiles; season with salt.
Step 4
Break salmon into large pieces. Arrange vegetables on a platter, then top with salmon. Drizzle with dressing and scatter pumpkin seeds over.
Step 5
Do Ahead: Dressing can be made 2 days ahead. Cover and chill.
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Reviews (29)
Back to Tophot damn! my fish took slightly longer but did everything else as-is - so amazing. Do NOT skip the pepitas!
kmarxmarx
chicago
4/4/2018
Made this for dinner tonight. It was a great healthy meal after the Thanksgiving feasting! My salmon also took a little longer than the recipe called for. The vegetable combination was great. We liked the dressing and thought it would also be good on roasted chicken or just the veggies. I used store-bought salad topping roasted pepitas since I couldn't find any other kind and they were still good.
Anonymous
Michgian
11/30/2018
This dish was straight up fantastic. I couldn't find Serrano Chile at my store so I had to substitute it with Jalapenos. However I felt it needed an herb-y context so I blended the miso mojo with tender cilantro stems and extra Jalapeno and followed the rest of the recipe as is. It was delightful. Highly recommend this dish for a healthy dinner, or even lunch the next day!
sharvadordali
94104
12/18/2018
This is on the regular rotation. Slow roasting salmon is the only way to go. We like things spicy and the serrano's with seeds really make the miso sauce pop. Great as leftovers!
CookinVT
Shelburne, Vermont
1/9/2019
This was amazing. both veggies and salmon take a bit longer than the time mentioned but absolutely delicious combination and the dressing was absolutely delicious.
Anonymous
Los Angeles
1/16/2019
Holy forking shirtballs this was good. Miso isn't a flavor my family normally uses, so I was a bit nervous about it going over well, but it was a winner. Definitely one of those whole is greater than the sum of its part dishes. Subbed in butternut squash because delicata was nowhere to be found as well as jalepenos for serranos, but it was simply delish.
Anonymous
Cambridge, MA
1/24/2019
We loved this! So easy, healthy, and filling! The leftover miso mojo made a great dressing for an arugula salad the next night. Happy squash season!
Anonymous
Winston-Salem, NC
9/20/2019