Sheet-Pan Salmon and Squash With Miso Mojo

Sheet-Pan Salmon and Squash With Miso Mojo

By CHRIS MOROCCO
Total time 1 hour
Serves 4

Spiking fresh orange and lime juices with a shot of rice vinegar gives the sweet citrus flavor an edge to stand up to rich fish and earthy roasted vegetables.

Ingredients

INGREDIENTS

2 Tbsp. Yamasan Shinshu
Malted Rice Miso

1 delicata squash (about 1 lb.), halved
1 small head of cauliflower, cut into florets

1 medium red onion, cut into 8 wedges
through root end

5 Tbsp. extra-virgin olive oil, divided,
plus more for drizzling

Kosher salt
1 lb. boneless salmon fillet

1⁄4 cup fresh orange juice (from
about 1 small orange)

2 Tbsp. fresh lime juice

2 Tbsp. unseasoned rice vinegar

2 small serrano chiles, thinly sliced
into rings

Preparation

PREPARATION

STEP 1

Place racks in upper and lower thirds
of oven; preheat to 425°. Scoop out seeds
from squash. Cut squash lengthwise
into 1"-thick strips, then crosswise into
1" pieces. Toss squash, cauliflower, onion,
and 3 Tbsp. oil on a large rimmed baking
sheet to coat; season with salt. Roast
on upper rack, tossing occasionally,
until vegetables are browned and tender,
25–30 minutes.

STEP 2

Reduce oven temperature to 300°.
Drizzle salmon lightly with oil; season
all over with salt. Push vegetables to one
side of baking sheet, then place salmon
on other side. Spread out 1/3 cup pumpkin
seeds on a small rimmed baking sheet.
Bake salmon and vegetables on lower rack
until fish is just firm in the center and
opaque and pumpkin seeds on upper rack
until golden, 12–16 minutes.

STEP 3

Meanwhile, whisk orange juice, lime
juice, vinegar, miso, and remaining
2 Tbsp. oil in a small bowl until miso
is dissolved. Stir in chiles; season
dressing with salt.

STEP 4

Break salmon into large pieces.
Arrange vegetables on a platter, then
top with salmon. Drizzle with dressing
and scatter pumpkin seeds over.

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