Sheet Pan Miso Salmon with Sesame Rice & Roasted Broccoli
Hands-Off Cooking

Sheet Pan Miso Salmon

with Sesame Rice & Roasted Broccoli

30 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Our salmon fillets get a flavorful coating of savory white miso and sweet mirin before roasting in the oven alongside hearty broccoli florets—finished with pickled peppers for exciting brightness in every bite. A side of rice cooked with nutty sesame oil rounds out this easy meal.

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  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
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tips & techniques
Prepare the broccoli:
1 Prepare the broccoli:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with foil. Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the broccoli stem, then cut into small florets. Transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer on one side of the sheet pan. 

Roast the fish & broccoli:
2 Roast the fish & broccoli:

In a bowl, whisk together the miso paste, mirin, and 1 teaspoon of olive oil until smooth. Lightly oil the foil on the other side of the sheet pan of prepared broccoli. Pat the fish dry with paper towels. (If you received one fish fillet, transfer to a cutting board, skin side down, and cut into two equal-sized pieces. Thoroughly wash your knife and cutting board.) Place the pieces of fish on the oiled side of the sheet pan, skin side down. Evenly top with the miso-mirin mixture. Roast 15 to 17 minutes, or until the broccoli is tender when pierced with a fork and the fish is cooked through. Remove from the oven.

Cook the rice:
3 Cook the rice:

While the fish and broccoli roast, in a medium pot, combine the rice, sesame oil, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Finish the broccoli & serve your dish:
4 Finish the broccoli & serve your dish:

Evenly top the roasted broccoli with the ponzu sauce and peppers; carefully stir to coat. Serve the cooked fish with the cooked rice and finished broccoli. Garnish with the sesame seeds. Enjoy! 

Tips from Home Chefs

Prepare the broccoli:
1 Prepare the broccoli:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with foil. Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the broccoli stem, then cut into small florets. Transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer on one side of the sheet pan. 

2 Roast the fish & broccoli:

In a bowl, whisk together the miso paste, mirin, and 1 teaspoon of olive oil until smooth. Lightly oil the foil on the other side of the sheet pan of prepared broccoli. Pat the fish dry with paper towels. (If you received one fish fillet, transfer to a cutting board, skin side down, and cut into two equal-sized pieces. Thoroughly wash your knife and cutting board.) Place the pieces of fish on the oiled side of the sheet pan, skin side down. Evenly top with the miso-mirin mixture. Roast 15 to 17 minutes, or until the broccoli is tender when pierced with a fork and the fish is cooked through. Remove from the oven.

Roast the fish & broccoli:
Cook the rice:
3 Cook the rice:

While the fish and broccoli roast, in a medium pot, combine the rice, sesame oil, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

4 Finish the broccoli & serve your dish:

Evenly top the roasted broccoli with the ponzu sauce and peppers; carefully stir to coat. Serve the cooked fish with the cooked rice and finished broccoli. Garnish with the sesame seeds. Enjoy! 

Finish the broccoli & serve your dish:
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