Sheet pan miso salmon with sesame snap peas and carrots

• 4 skin-on salmon filletsabout 170g (6 oz) each
• 3 tbs white miso paste
• 2 tbs mirin
• 1 tbs rice vinegar
• 2 tbs toasted sesame oil
• 1 tbs low-sodium soy sauce
• 1 tbs honey
• 300 g sugar snap peasstrings removed
• 3 carrotsmedium, sliced on the diagonal about 5mm thick
• 1 tbs avocado oil
• ½ tsp fine sea salt
• ¼ tsp black pepper
• 2 garlic clovescloves, finely grated
• 1 tbs fresh gingerfinely grated
• 1 tbs white sesame seeds
• 1 tsp black sesame seeds
• 2 scallionsthinly sliced

1. 1

   Position a rack in the upper third of the oven and preheat to 220°C (425°F). Line the sheet pan with parchment paper.

   Tip: Upper rack position is key — you'll switch to the broiler later to caramelize the glaze.

2. 2

   In a small bowl, whisk together the miso paste, mirin, rice vinegar, sesame oil, soy sauce, honey, grated garlic, and grated ginger until smooth. Set aside.

   Tip: The mixture should be pourable. If the miso is stubborn, microwave for 10 seconds to loosen it up.

3. 3

   In a mixing bowl, toss the sliced carrots and snap peas with the avocado oil, salt, and black pepper until evenly coated. Spread the vegetables in a single layer on the prepared sheet pan, keeping the center open for the salmon.

4. 4

   Roast the vegetables for 8 minutes until the carrots are just starting to soften and the snap peas are bright green.

5. 5

   While the vegetables roast, pat the salmon fillets dry with paper towels and spoon about half of the miso glaze over the flesh side of each fillet, spreading it into an even layer with the back of the spoon or pastry brush. Reserve the remaining glaze.

6. 6

   Remove the sheet pan from the oven. Give the vegetables a quick toss, then nestle the salmon fillets skin-side down among the vegetables. Return the pan to the oven and roast for 8 minutes.

   Tip: The salmon doesn't need to be fully cooked yet — the broiler will finish it off.

7. 7

   Switch the oven to broil (high). Brush the remaining miso glaze generously over the salmon. Broil for 2-3 minutes, watching closely, until the glaze turns deep amber and bubbles in spots. The salmon should flake easily at the thickest part and register about 52°C (125°F) internally for medium.

   Tip: Don't walk away — miso glazes go from caramelized to burnt fast. If the vegetables char before the salmon is done, shield them with a small piece of foil.

8. 8

   Remove the pan from the oven and immediately scatter the white and black sesame seeds and sliced scallions over everything. Let the salmon rest on the pan for 2 minutes — carryover heat will bring it to a perfect 57°C (135°F).

   Tip: Leftovers keep well for 2 days in the fridge. Reheat gently at 150°C (300°F) for 5-6 minutes to avoid drying out the fish.

• sheet pan (half-sheet (18x13 inch))
• mixing bowl
• small bowl
• cutting board
• chef's knife
• pastry brush

Per serving

Nutritional values are estimates only.