Sheet Pan Miso-Ginger Salmon with Spicy Sweet Potatoes & Green Beans
Easy Prep & Cleanup

Sheet Pan Miso-Ginger Salmon

with Spicy Sweet Potatoes & Green Beans

30 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
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From the Test Kitchen

Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. Here, you'll roast salmon with a coating of miso paste, fresh ginger, and mirin, allowing the fish to imbue all of the bright, savory flavors as it cooks in the oven.
7-18 PersonalPoints range
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.

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Wellness Details Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

WW Recommended
  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
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ingredients
Sheet Pan Miso-Ginger Salmon with Spicy Sweet Potatoes & Green Beans
Title
  • 2 Skin-On Salmon Fillets
  • 6 oz Green Beans
  • 1 lb Sweet Potatoes
  • 1 Tbsp Sweet White Miso Paste
  • 1 Tbsp Sambal Oelek
  • 1 tsp Black & White Sesame Seeds
  • 1 Piece Ginger
  • 1 Tbsp Mirin (Salted Cooking Wine)
  • 1 Tbsp Honey
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Sesame Oil
Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the sweet potatoes lengthwise, then cut crosswise into 1/4-inch pieces. Cut off and discard any stem ends from the green beans. Peel the ginger. Using a zester or the small side of a box grater, finely grate to get 1 teaspoon (you may have extra). In a bowl, combine the grated ginger, miso paste, and mirin. In a separate, large bowl, whisk together the vinegar, honey (kneading the packet before opening), and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

Roast the sweet potatoes
2 Roast the sweet potatoes

Place the sweet potato pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the fish & green beans
3 Roast the fish & green beans

Meanwhile, pat the fish dry with paper towels. Place on one side of a separate sheet pan, skin side down. Evenly top with the miso-ginger glaze. Place the green beans on the other side of the sheet pan; drizzle with the sesame oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 10 to 13 minutes, or until the green beans are tender when pierced with a fork and the fish is cooked through.* Remove from the oven.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Dress the sweet potatoes & serve your dish
4 Dress the sweet potatoes & serve your dish

Transfer the roasted sweet potatoes to the bowl of sambal dressing; toss to coat. Taste, then season with salt and pepper, if desired. Serve the roasted fish with the roasted green beans and dressed sweet potatoes. Garnish with the sesame seeds. Enjoy!

Tips from Home Chefs

About Blue Apron

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We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the sweet potatoes lengthwise, then cut crosswise into 1/4-inch pieces. Cut off and discard any stem ends from the green beans. Peel the ginger. Using a zester or the small side of a box grater, finely grate to get 1 teaspoon (you may have extra). In a bowl, combine the grated ginger, miso paste, and mirin. In a separate, large bowl, whisk together the vinegar, honey (kneading the packet before opening), and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

2 Roast the sweet potatoes

Place the sweet potato pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the sweet potatoes
Roast the fish & green beans
3 Roast the fish & green beans

Meanwhile, pat the fish dry with paper towels. Place on one side of a separate sheet pan, skin side down. Evenly top with the miso-ginger glaze. Place the green beans on the other side of the sheet pan; drizzle with the sesame oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 10 to 13 minutes, or until the green beans are tender when pierced with a fork and the fish is cooked through.* Remove from the oven.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

4 Dress the sweet potatoes & serve your dish

Transfer the roasted sweet potatoes to the bowl of sambal dressing; toss to coat. Taste, then season with salt and pepper, if desired. Serve the roasted fish with the roasted green beans and dressed sweet potatoes. Garnish with the sesame seeds. Enjoy!

Dress the sweet potatoes & serve your dish
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