A simple recipe for Baked Miso Salmon with Spring Peas – a fast and healthy weeknight dinner that can be made in under 25 minutes.
Hello friends, happy spring! This Japanese-inspired, spring dinner is perfect for busy weeknights when time is short. The salmon can be marinated ahead of time for an even speedier supper, and the peas cook just as fast as the salmon, making them ideal partners. (If you can’t find fresh peas, edamame is a terrific substitute.) Make a double batch of the marinade, saving half for another use (think chicken breast, shrimp, or tofu filets) for later on down the week.
Both snap peas and spring peas are featured in the recipe and know that you can find fresh shucked peas at many upscale markets and Trader Joes. If fresh peas are not an option where you live, substitute shelled edamame, a great alternative.
Hope you enjoy!Print
Spring Salmon and Peas
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 2 1x
- Category: main
- Method: sheet-pan dinner
- Cuisine: northwest
- 1 tablespoon olive oil
- 1 tablespoon toasted sesame oil
- 1/4 cup Mirin
- 2 tablespoons miso paste
- 1 tablespoon brown sugar, honey or maple
- 1 teaspoon grated ginger
- 2 x 4-6 ounces pieces of salmon ( or black cod or sea bass)
- pinch salt and pepper
- 1 teaspoon orange zest- optional
- 1 cup fresh shelled spring peas ( or sub frozen peas or shelled edamame)
- 2 cups fresh snow or snap peas
Keywords: miso salmon, sheet-pan salmon, salmon with bok choy, sheet pan salmon with vegetables, easy miso salmon, best miso salmon recipe