Sheet Pan Salmon and Broccoli with Miso Butter

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, optional

Directions

1. Set a rack in the center of the oven, then heat the oven to 450ºF.
2. In a small bowl, stir the miso and butter together until the mixture is smooth.
3. Trim a thin bit from the tough end of the broccoli stalk with a paring knife. Cut the stalk away from the head at the point where it begins to branch, then peel the stalk with a vegetable peeler and cut it into 3- to 4-inch sticks. Slice the crown lengthwise into 3 to 4 pieces.
4. Pile the broccoli in the middle of the baking sheet. Add the oil, salt, and pepper, then get in there with your hands and rub the oil all over the broccoli. Spread it out across the baking sheet in 1 layer. Roast for 15 minutes, stirring and turning the pieces halfway through. Take the broccoli out of the oven and lower the heat to 425ºF.
5. Clear room on the baking sheet for the salmon, then set the fillets on the pan, skin side down. Season them lightly with salt and pepper. With a butter knife, spread the miso butter over the tops of the fillets.
6. Return the pan to the oven and roast the salmon with the broccoli for 10 minutes more, until a thermometer inserted into the thickest part of the salmon reads 135ºF. Take the pan out of the oven.
7. Set an oven rack near the broiler, about 3- to 4-inches away, and turn on the broiler. If the miso butter has softened unevenly, smooth it back over the fillets, then broil for 1 to 2 minutes, until the edges of the fillets are charred.
8. Take the pan out and let the salmon rest for 5 minutes. Finish with parsley and chopped scallions, and serve with baked potatoes, if you like.