Fast & Easy

Sheet Pan Miso-Ginger Salmon

with Spicy Sweet Potatoes & Snap Peas

30 MIN

2 Servings

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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.
6-17 PersonalPoints range per serving
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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Nutrition

PER SERVING
Calories

660 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Skin-On Salmon Fillets
1 lb Sweet Potatoes
4 oz Sugar Snap Peas
1 Tbsp Sambal Oelek
1 Tbsp Sweet White Miso Paste
1 tsp Black & White Sesame Seeds
1 Piece Ginger
1 Tbsp Mirin (Salted Cooking Wine)
1 Tbsp Rice Vinegar
1 Tbsp Sesame Oil
2 tsps Honey

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the sweet potatoes lengthwise, then cut crosswise into 1/4-inch pieces. Pull off and discard the tough string that runs the length of each snap pea pod; place in a bowl. Drizzle with the sesame oil and season with salt and pepper; toss to coat. 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 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. Transfer to a large bowl.

3 Roast the fish & snap peas

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. Roast 8 minutes. Leaving the oven on, remove from the oven. Place the seasoned peas on the other side of the sheet pan of partially roasted fish. Return to the oven and roast 2 to 5 minutes, or until the peas are bright green and 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

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