Sheet Pan Miso-Ginger Salmon and Butternut Squash

• 분량: 4 servings
• 활동 시간: 10 minutes
• 총 시간: 35 minutes

재료

1 medium butternut squash, peeled and cut into cubes (about 12 to 15 oz. total)

1 to 2 Tbsp. avocado oil for roasting

4 (6-oz.) skin-on salmon fillets (preferably salmon from Norway)

3 Tbsp. white miso paste

3 Tbsp. rice vinegar

2 Tbsp. toasted sesame oil

1 Tbsp. lower-sodium tamari (or soy sauce)

1 Tbsp. minced fresh ginger

1 Tbsp. honey

4 cups shredded Napa or Savoy cabbage

Sliced green onion for garnish

Cooked quinoa, rice, or rice noodles for serving

방향

Preheat oven to 450ºF. Arrange butternut squash on a large rimmed baking sheet and toss with avocado oil and a pinch of salt. Roast for 15 minutes.Meanwhile, prepare miso-ginger sauce by combining miso paste, vinegar, sesame oil, tamari, ginger, and honey; whisk well to combine. Set aside 2 Tablespoons of the sauce.

Prepare salmon by lightly seasoning the flesh with kosher salt. Push roasted squash to one half of the baking sheet, and drizzle with ~2 Tablespoons of miso-ginger sauce; toss to coat. Arrange salmon fillets on open half, and brush the flesh generously with miso-ginger sauce. Place pan back in the oven for 8 to 10 minutes, until the salmon is cooked. For a more caramelized finish, place under the broiler for 2 minutes. (Watch carefully, as broil times vary.)

Place shredded cabbage in a bowl and toss with reserved 2 Tablespoons of miso-ginger sauce.Arrange bowls by dividing quinoa (or rice) evenly between four bowls. Top with salmon, roasted squash, and shredded cabbage. Brush any remaining sauce over the salmon fillets before serving, and garnish with green onion.

영양 정보

• 1회 제공량: 1 bowl*
• 칼로리: 572 kcal
• 지방 전체: 24 g
• 포화 지방: 5 g
• 나트륨: 905 mg
• 탄수화물 전체: 49 g
• 식이섬유: 10 g
• 총 당류: 12 g
• 단백질: 43 g