Sheet-pan miso salmon with veggies

3–7

Prep 10 min

Cook 15 min

Serves 4

Scan to get your exact PersonalPoints™ value Another easy sheet-pan dinner to the rescue—this time with a sticky, savory glaze that complements the rich salmon, plus enough fiber-filled green vegetables to satisfy.

Cooking spray 1 tbsp canola oil 2 tsp toasted sesame oil, divided 2 (6-oz) heads baby bok choy, halved lengthwise 12 oz broccoli, cut into long florets ½ tsp salt 4 (5-oz) skin-on salmon fillets 2 tbsp white miso 2 tsp honey 1½ tsp rice vinegar 2 medium scallions, thinly sliced, for garnish

1. Preheat the oven to 425°F. Coat a large sheet pan with cooking spray. 2. In a medium bowl, combine the canola oil and 1 tsp sesame oil and lightly brush all over the bok choy. Arrange the bok choy, cut-side down, on one end of the pan. Add the broccoli to the bowl and toss to coat with the remaining oil in the bowl. Arrange the broccoli on the other end of the pan. Season the vegetables with the salt. Arrange the fish, skin-side down, in the center of the pan. 3. In a small bowl, stir the miso, honey, vinegar, and remaining 1 tsp sesame oil. Generously brush the miso mixture over the fish. Roast until the vegetables are crisp-tender and the fish is opaque in the center, about 15 minutes. Garnish with the scallions.

Per serving (1 fillet, 1 bok choy half, and about ⅔ cup broccoli) 300 Cal, 13 g Total Fat, 2 g Sat Fat, 757 mg Sod, 13 g Total Carb, 7 g Sugar, 4 g Fib, 34 g Prot.

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