Sheet Pan Miso Salmon with Sesame Rice & Roasted Cauliflower

Sheet Pan Miso Salmon

with Sesame Rice & Roasted Cauliflower

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 cauliflower florets—finished with pickled peppers for exciting brightness in every bite.
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  • Nutrition
    PER SERVING
  • Calories
    770 Cals (est.)
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fresh
ingredients
Sheet Pan Miso Salmon with Sesame Rice & Roasted Cauliflower
Title
  • 2 Skin-On Salmon Fillets
  • ½ cup Jasmine Rice
  • 1 Tbsp Mirin (Salted Cooking Wine)
  • 3 Tbsps Sweet White Miso Paste
  • 1 Tbsp Vegetarian Ponzu Sauce
  • 2 Tbsps Pickled Peruvian Peppers
  • 1 Tbsp Sesame Oil
  • 1 tsp Black & White Sesame Seeds
  • 1 head White, Multicolored, Or Romanesco Cauliflower
time-saving
tips & techniques
Prepare & start the cauliflower
1 Prepare & start the cauliflower

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 cauliflower; cut out and discard the core, then cut the cauliflower 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 10 minutes. Leaving the oven on, remove from the oven.

Roast the fish & cauliflower
2 Roast the fish & cauliflower

Meanwhile, in a bowl, whisk together the miso paste, mirin, and 1 teaspoon of olive oil until smooth. Pat the fish dry with paper towels. Transfer to a plate. Drizzle with olive oil; turn to coat. Arrange skin side down and evenly top with the miso-mirin mixture. Carefully transfer (skin side down) to the other side of the sheet pan of partially roasted cauliflower. Roast 10 to 15 minutes, or until the cauliflower is browned and tender when pierced with a fork and the fish is cooked through.* Remove from the oven.

*An instant-read thermometer should register 145°F.

Cook the rice
3 Cook the rice

Meanwhile, 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 cauliflower & serve your dish
4 Finish the cauliflower & serve your dish

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

Tips from Home Chefs

Prepare & start the cauliflower
1 Prepare & start the cauliflower

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 cauliflower; cut out and discard the core, then cut the cauliflower 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 10 minutes. Leaving the oven on, remove from the oven.

2 Roast the fish & cauliflower

Meanwhile, in a bowl, whisk together the miso paste, mirin, and 1 teaspoon of olive oil until smooth. Pat the fish dry with paper towels. Transfer to a plate. Drizzle with olive oil; turn to coat. Arrange skin side down and evenly top with the miso-mirin mixture. Carefully transfer (skin side down) to the other side of the sheet pan of partially roasted cauliflower. Roast 10 to 15 minutes, or until the cauliflower is browned and tender when pierced with a fork and the fish is cooked through.* Remove from the oven.

*An instant-read thermometer should register 145°F.

Roast the fish & cauliflower
Cook the rice
3 Cook the rice

Meanwhile, 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 cauliflower & serve your dish

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

Finish the cauliflower & serve your dish
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