Gluten Free Miso-Ginger Baked Salmon with Baby Potatoes & Green Beans
Total time50 min
Prep time15 min
Cook time35 min
4.8(23)
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Learn more →Ingredients
4 servings
For the sheet pan
- 1 ½ lb baby potatoes, halved
- 2 tbsp olive oil, divided
- ½ tsp salt, divided
- ¾ lb green beans, trimmed
For the glaze
- 2 tbsp white miso paste
- 1 tbsp fresh ginger, finely grated
- 1 tbsp honey
- 1 tbsp low-sodium soy sauce
- 1 tsp sesame oil
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- 2
Toss the halved baby potatoes with 1 tbsp of the olive oil and 1/4 tsp of the salt on the prepared baking sheet, then spread them cut-side down in a single layer. Roast for 20 minutes, until the cut sides are beginning to turn golden.
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