Sheet Pan Miso Maple Salmon with String Beans

Miso Maple Salmon is an earthy, sweet, salty one pan supper made  in
30 minutes or less and is full of protein and vegetables.

I love this dish for it’s vibrant umami flavors and it’s simplicity. I use string beans as the vegetable but the recipe works just as well with broccoli or cauliflower florets.

The Miso Maple Sauce has only 6 ingredients. The combination of miso paste, maple syrup, rice wine vinegar, lemon juice garlic and gluten free tamari (soy sauce) creates a sweet and salty umami flavor that transforms simple salmon into something sublime.

I recommend using a microplane to grate the garlic, it’s super easy.

Marinate the salmon while the oven heats up and you prepare the string beans.  Ten minutes is plenty of time to flavor the rich fatty salmon.  You can leave it marinate for up to an hour but not longer.

Recently I’ve been reading Shawn Stevenson’s book Sleep Smarter.  His book is a fun and interesting guide of easy tips to sleep better, wake up refreshed, and achieve a healthier, happier life. I found it incredibly informative and it’s helped me sleep so well.

Shawn Stevenson recovered from a debilitating bone disease through better sleep and optimized nutrition.  He is a huge fan of eating nutrient dense foods with good fat, moderate protein and carbs from non-starchy veggies.

Miso Maple Salmon has everything he recommends for your body.  The salmon is rich in protein and full of Omega 3 fatty acids. Choose wild salmon or if that’s not available, salmon grown in large open nets in the ocean.

Miso is a healthy, probiotic food that helps support digestion by adding beneficial microorganisms to your digestive tract.

String beans are a good source of complex carbohydrates, vitamins and fiber.

The string beans are tossed with a little olive oil and if you want a pinch of red pepper flakes and toasted sesame oil.  They’re cooked in the same pan as the salmon. Your protein and vegetables are all together and that means less time is spent cleaning up.  The green beans and orange salmon are quite pretty too!

The digestive juices begin to flow when you see and smell a delicious dish. How it looks is important. Attractive food taste better.

Finish it off with chopped cilantro or parsley and a squeeze of lemon.

This recipe was adapted from the NY Times article by Colu Henry.

All I can say is this is an incredibly delicious meal with a rich umami flavor and it’s on the table in 30 minutes or less.  Give it a try and see how much your family loves it!

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Sheet Pan Miso Maple Salmon with String Beans

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Miso Maple Salmon is an earthy, sweet, salty one pan supper made in 30 minutes or less and is full of protein and vegetables.

• Author: Ingrid DeHart - EatWellEnjoyLife.com
• Prep Time: 15
• Cook Time: 12
• Total Time: 27 minutes
• Yield: 4 servings 1x
• Category: Dinner, Fish
• Cuisine: Paleo, Gluten Free, Dairy Free

Ingredients

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Miso Maple Dressing

• 2 tablespoon maple syrup
• 2 tablespoon organic white miso or yellow miso
• 1 Tablespoon rice vinegar
• 1 Tablespoon gluten free tamari (soy sauce)
• 2 Tablespoons lemon juice
• 1 clove garlic, grated

Salmon and String Beans

• 1 ½ pounds salmon fillet, skin removed
• Celtic sea salt and fresh pepper
• 1 pound string beans, trimmed*
• 2 tablespoons olive oil
• Pinch red pepper flakes (optional)
• ¼ teaspoon toasted sesame oil (optional)
• ¼ cup roughly chopped cilantro or parsley
• 4 lemon wedges for serving

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Instructions

1. Prepare the Miso Maple Dressing: In a small bowl combine the maple syrup, miso, rice vinegar, tamari, lemon juice and garlic. Mix until smooth.
2. Cut the salmon into 4 pieces. If you have a section from the belly that is thinner cut that separately since it will cook faster. (see the photos)
3. Season the salmon with salt and pepper.
4. Put the salmon on a plate and pour half the dressing on top. Gently rub it onto both sides of the fish.
5. Heat oven to 425 degrees and line a sheet pan with parchment paper.
6. Let the salmon sit at room temperature while the oven heats up.
7. In the meantime, toss the string beans with the olive oil, red pepper flakes and sesame oil (if using). Season with salt and pepper.
8. Place the salmon, cut side up with just the dressing already on it on the sheet pan.
9. Spread the string beans around the salmon.
10. Roast on the top shelf of your oven for 10 minutes. Pour the other half of the dressing onto the salmon
11. Roast  another 5 minutes until the salmon is beginning to flake, but still has a little translucency in the middle. Use a knife to check.
12. If you have a thinner belly piece, it will probably be done at 8-9 minutes. Remove it from the oven onto a plate and continue to cook the rest of the salmon until done, another 2-4 minutes.
13. Serve garnished with chopped cilantro, string beans on the side and lemon wedges.

Notes

The string beans will be crisp,  if you prefer them to be more tender, blanch them in salted water for 3 minutes and drain before roasting.

Recipe adapted from NY Times.