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!
PrintSpring Salmon and Peas
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 2 1x
- Category: main
- Method: sheet-pan dinner
- Cuisine: northwest
Ingredients
—–
- 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
Instructions
Keywords: miso salmon, sheet-pan salmon, salmon with bok choy, sheet pan salmon with vegetables, easy miso salmon, best miso salmon recipe
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What is miso? Where do you buy it?
Fermented Soy bean paste. You can get it at the grocery store in the refrigerated section, usually near the tofu.
So, so good! The marinade is fantastic. Thank you Sylvia. We have tried multiple recipes of yours and love them all! Eyeballing your spring desserts now. Sissy
★★★★★
Thanks so much Sissy! Appreciate this.
I don’t have any Mirin, what can I substitute with?
Honey and water- I updated the recipe. 🙂
Very light and good dish; – super easy. I had 4 filets and used all the marinade so there was a nice bit of sauce from cooking than I spooned over while serving. also used asparagus and that turned out well. Flavors are mild, not intense.
★★★★
I usually don’t write reviews but really, REALLY liked this one. Easy and delicious. Had it with baby reds and asparagus.
★★★★★
So happy you liked this and really appreciate the comment and rating. xoxo
Hi! I’m so looking forward to trying this recipe, it looks amazing! Will frozen edamame work ok? Also, if I want to make this ahead on the weekend, any tips for storing the leftover salmon? Will it keep well in the fridge for a few days? How should I reheat? Thank you!!
I think this one would be best prepped ahead on the sheet pan ( 1-2 days ahead) but bake it the day of serving if possible. Frozen Edamame is fine!
Turned out perfect! And great on a bed of arugula.
★★★★★
Awesome!Great to hear…thanks!
have you ever done this with frozen peas?
WOrks well with frozen peas
Thanks Rebekah!
Delicious and colorful dish makes the food tasty. I cannot wait to try it. This looks absolutely divine!
I love these sheet pan dinners. Boy do they make things easy.
I also really appreciate the bright colors and freshness of your recipes. It makes meals so inviting and exciting to eat. Every meal feels special. Thank you.
★★★★★
Wow! This was SO good! I followed the recipe exactly (edamame version), down to the scallions and sesame seeds. The orange zest was genius. We LOVED this. The only tweak—addition, really—was to add a bed of quinoa underneath it all, because we were hungry. 15 minutes in the oven was perfect. My boyfriend declared it his new favorite salmon and requested it for guests next week.
Glad you both liked it! YAY!!!
What kind of miso do you like to use? White, red, chickpea?
I like white but any will work!