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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!

Spring Salmon and Peas

★★★★★

4.8 from 4 reviews

Ginger Miso Salmon with Spring Peas and Snap Peas

This Japanese-inspired 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. Make a double batch of the marinade, saving half for another use (think chicken breast, shrimp, or tofu filets) for later on in the week.

Author: Sylvia Fountaine
Prep Time: 10
Cook Time: 20
Total Time: 30 minutes
Yield: 2 1x
Category: main
Method: sheet-pan dinner
Cuisine: northwest

Scale

Ingredients

Ginger Miso Marinade:

1 tablespoon olive oil
1 tablespoon toasted sesame oil
1/4 cup Mirin (or sub 1 1/2 tablespoons honey and 2 1/2 tablespoons water)
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

Instructions

Preheat oven to 400F

Place marinade ingredients in a very small sauce pan over med-low heat on the stove. Warm gently, whisking until smooth. Remove from heat. ( You don’t want this to cook, just to gently warm to help incorporate the miso.)

On a parchment-lined sheet pan, to one side, place the spring peas and snap peas. Pat the salmon dry and brush liberally with the marinade on both sides. Season with salt and pepper and a little fresh orange zest.

Drizzle the remaining marinade over the peas and give a quick toss.

Bake 10-15, or until desired doneness, keeping in mind thicker cuts of salmon will take longer, thinner cuts shorter.

Divide both peas among two bowls, top each with a piece of salmon.

Garnish with scallions & sesame seeds.

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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Comments

Ellen says
March 29, 2020 at 1:55 pm
I don’t have any Mirin, what can I substitute with?
- Sylvia Fountaine says
  March 29, 2020 at 7:54 pm
  Honey and water- I updated the recipe. 🙂
Clare says
March 27, 2020 at 7:21 am
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.
★★★★
Missy says
March 27, 2020 at 6:04 am
I usually don’t write reviews but really, REALLY liked this one. Easy and delicious. Had it with baby reds and asparagus.
★★★★★
- Sylvia Fountaine says
  March 27, 2020 at 7:57 am
  So happy you liked this and really appreciate the comment and rating. xoxo
Sarah says
April 07, 2019 at 10:05 pm
Turned out perfect! And great on a bed of arugula.
★★★★★
- Sylvia Fountaine says
  April 08, 2019 at 7:51 am
  Awesome!Great to hear…thanks!
jamie says
July 11, 2018 at 7:56 am
have you ever done this with frozen peas?
- Rebekah says
  September 24, 2018 at 1:01 pm
  WOrks well with frozen peas
  - Sylvia Fountaine says
    September 25, 2018 at 9:17 am
    Thanks Rebekah!
Juhi says
May 07, 2018 at 4:37 am
Delicious and colorful dish makes the food tasty. I cannot wait to try it. This looks absolutely divine!
Linda Whittig says
May 01, 2018 at 9:40 am
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.
★★★★★
Susanna says
April 21, 2018 at 7:02 pm
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.
- Sylvia Fountaine says
  April 22, 2018 at 8:33 am
  Glad you both liked it! YAY!!!
Megan says
April 17, 2018 at 6:11 pm
What kind of miso do you like to use? White, red, chickpea?
- Sylvia Fountaine says
  April 18, 2018 at 7:12 am
  I like white but any will work!

Spring Salmon and Peas

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