Sheet Pan Salmon and Broccoli with Miso Butter
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Category
Main Dish
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Cusine
American
What do you need?
How to make?
Ingredients
4 tablespoons unsalted butter, at room temperature
2 tablespoons red, white or yellow miso
1 1/2 pounds whole broccoli heads or crowns, with stems
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
4 center-cut salmon fillets, 1 to 1 1/2 inches thick
2 tablespoons chopped parsley, to garnish
2 scallions, thinly sliced, to garnish
Baked or roasted potatoes, to serve
Directions
Center a rack in the oven and preheat the oven to 450ºF.
In a small bowl, stir the miso and butter until smooth.
With a paring knife, cut a sliver off the tough end of the broccoli stalk. Separate the stalk from the head—where the stalk starts to branch. Peel the stalk with a vegetable peeler and slice it into 3- to 4-inch sticks. Cut the crown lengthwise into 3 to 4 pieces.
Mound the broccoli in the center of the baking sheet. Sprinkle with the oil, salt, and pepper and use your hands to massage the oil over the broccoli.
Spread the oiled broccoli on the baking sheet in one layer. Roast in the oven for 15 minutes, stirring and flipping the veggies halfway through. Remove the broccoli from the oven and turn the temperature down to 425ºF.
Make space on the baking sheet for the salmon, and place the salmon on the sheet with the skin side down. Sprinkle lightly with salt and pepper. Use a butter knife to spread the miso butter over the fillets.
Roast the salmon and broccoli together for 10 minutes longer, or until a thermometer inserted into the thickest part of the salmon registers 135ºF. Remove from the oven. Finish under the broiler. Move an oven rack close to the broiler and turn on the broiler. If necessary, spread the now-softened miso butter evenly over the fillets, and broil for 1 to 2 minutes, or until the fillets are charred at the edges.
Remove and let the salmon rest for 5 minutes. Sprinkle with parsley and chopped scallions and serve with baked potatoes, if you like.
