Sweet Miso Salmon

on Roasted Vegetables

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Instructions

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1 Marinate salmon

Preheat the oven to 200°C/180°C fan. Peel and grate the garlic and ginger. In a small bowl, combine the garlic, ginger, sesame oil, honey, miso paste, salt and black pepper - this is your marinade. Portion the salmon. Place the salmon fillets on a plate, skin side down and cover them in the marinade. Set aside.

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2 Prep vegetables

Peel and slice the carrots into coins. Chop the bell pepper. Separate the broccoli to florets.

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3 Roast vegetables

Add the vegetables to a lined baking tray, drizzle with olive oil and roast in the oven for 15 min.

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4 Roast salmon

After 15 min, move the vegetables to the sides of the baking tray, making space for the salmon. Add the salmon to the baking tray and roast for 10-15 min further until cooked through, but still juicy.

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5 Toast sesame seeds

Meanwhile, toast the sesame seeds in a hot, dry pan for 2 min until starting to brown. Set aside. Slice the lime into wedges. Chop the coriander.

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6 Serve

Season the roasted vegetables with salt and pepper. Tumble them with the rinsed baby spinach leaves. Divide the vegetables among plates, top with the salmon and garnish with the toasted sesame seeds, lime wedges and chopped coriander.

Tips for fussy eaters

Season the salmon with salt and pepper only. Serve with rice and roasted vegetables to the side.

Pro tip

Cook your salmon for a couple of min less for a medium finish. Keeping it slightly pink inside will ensure it doesn't dry out.

Miso is a Japanese paste made from fermented soya beans. It's packed with umami and most commonly used in soups.

Cooking Time: 30 min

Cals 387 · Prot 39 · Carbs 39 · Fat 15

Gluten-Free

Dairy-Free

Ingredients

Number of people

Salmon

Salmon fillet 350 Grams
Garlic cloves 2 Pieces
Ginger 30 Grams
Sesame oil 15 ML
Honey 15 Grams
Miso paste 30 Grams
Salt 1 Tsp
Black pepper 1 Tsp

Vegetables

Carrot 2 Pieces
Yellow bell pepper 1 Piece
Broccoli 300 Grams
Olive oil 2 Tbsp
Salt 1 Tsp
Black pepper 1 Tsp
Baby spinach 60 Grams

To serve

Sesame seeds 10 Grams
Lime 1 Piece
Fresh coriander 15 Grams

Miso is a Japanese paste made from fermented soya beans. It's packed with umami and most commonly used in soups.

Cooking Time: 30 min

Cals 387 · Prot 39 · Carbs 39 · Fat 15

Gluten-Free

Dairy-Free

Instructions

photo

1 Marinate salmon

Preheat the oven to 200°C/180°C fan. Peel and grate the garlic and ginger. In a small bowl, combine the garlic, ginger, sesame oil, honey, miso paste, salt and black pepper - this is your marinade. Portion the salmon. Place the salmon fillets on a plate, skin side down and cover them in the marinade. Set aside.

photo

2 Prep vegetables

Peel and slice the carrots into coins. Chop the bell pepper. Separate the broccoli to florets.

photo

3 Roast vegetables

Add the vegetables to a lined baking tray, drizzle with olive oil and roast in the oven for 15 min.

photo

4 Roast salmon

After 15 min, move the vegetables to the sides of the baking tray, making space for the salmon. Add the salmon to the baking tray and roast for 10-15 min further until cooked through, but still juicy.

photo

5 Toast sesame seeds

Meanwhile, toast the sesame seeds in a hot, dry pan for 2 min until starting to brown. Set aside. Slice the lime into wedges. Chop the coriander.

photo

6 Serve

Season the roasted vegetables with salt and pepper. Tumble them with the rinsed baby spinach leaves. Divide the vegetables among plates, top with the salmon and garnish with the toasted sesame seeds, lime wedges and chopped coriander.

Tips for fussy eaters

Season the salmon with salt and pepper only. Serve with rice and roasted vegetables to the side.

Pro tip

Cook your salmon for a couple of min less for a medium finish. Keeping it slightly pink inside will ensure it doesn't dry out.

Ingredients

Number of people

Salmon

Salmon fillet 350 Grams
Garlic cloves 2 Pieces
Ginger 30 Grams
Sesame oil 15 ML
Honey 15 Grams
Miso paste 30 Grams
Salt 1 Tsp
Black pepper 1 Tsp

Vegetables

Carrot 2 Pieces
Yellow bell pepper 1 Piece
Broccoli 300 Grams
Olive oil 2 Tbsp
Salt 1 Tsp
Black pepper 1 Tsp
Baby spinach 60 Grams

To serve

Sesame seeds 10 Grams
Lime 1 Piece
Fresh coriander 15 Grams
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