This is the dinner I make when I want something packed with flavour and I only have 30 minutes in the kitchen. Salmon, broccoli, bok choy, and snow peas roast on one pan with a punchy lemon-miso dressing. You get omega-3s from the salmon and plenty of colourful veggies, making it an easy fit for an anti-inflammatory eating pattern. Plus, there’s only one pan to clean. ✨
Makes 4 servings
Ingredients
4 salmon fillets (4 oz each)
450 g bok choy, halved lengthwise
255 g broccoli florets
80 g snow peas
1 carrot, thinly sliced into rounds
Lemon-miso dressing
Juice of 1 lemon
2 cloves garlic, minced
1 tbsp coconut aminos
¼ cup extra-virgin olive oil
¼ cup red wine vinegar
1½ tbsp white miso paste
¼ cup nutritional yeast
1 tsp garlic powder
½ tsp salt
¼ tsp black pepper
Directions
Preheat the oven to 400°F and line a large sheet pan with parchment paper.
Add all the dressing ingredients to a mason jar. Seal and shake well until the miso is fully blended. Pour 4 tablespoons of dressing into a small bowl and set aside for the salmon.
Add the bok choy, broccoli, snow peas, and carrot to the sheet pan. Toss with the remaining dressing and spread the vegetables into an even layer.
Nestle the salmon fillets among the vegetables and brush each fillet with about 1 tablespoon of the reserved dressing.
Roast for about 20 minutes, until the vegetables are tender and the thickest part of the salmon reaches 158°F (70°C). Cooking time will vary with the thickness of the fillets.
Serve hot. If you’re feeling fancy, finish with a handful of microgreens and a lemon twist.