We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Sheet Pan Miso Salmon
with Sesame Rice & Roasted Broccoli
30 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
-
2 Servings
- Est. 720 Cals/serving
-
View All
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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.
Get Cooking
fresh
ingredients
Title
-
1 10-Oz Skin-On Salmon Fillet
- ½ cup Jasmine Rice
- ½ lb Broccoli
- 3 Tbsps Sweet White Miso Paste
- 1 Tbsp Vegetarian Ponzu Sauce
- 1 Tbsp Mirin
-
2 Tbsps Pickled Peruvian Peppers
- 1 Tbsp Sesame Oil
- 1 tsp Black & White Sesame Seeds
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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.
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!
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.
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!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
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.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered