Miso Salmon with Chargrilled Broccolini and Sweet Potato

You Will Need

For the Salmon and Glaze:

• 4 salmon fillets (120g each, ~30g protein per serving)

• 3 tbsp miso paste

• 2 tbsp tamari

• 2 tbsp honey

• 1 tbsp rice vinegar

• 1 tbsp sesame oil

• 1 tsp grated fresh ginger

• 1 clove garlic, minced

For the Sides:

• 1 medium sweet potato, cubed

• 1 tbsp olive oil

• 1 bunch broccolini, trimmed

• 1 tsp sesame oil

• 1 tsp sesame seeds (optional, for garnish)

How To Make

Roast the Sweet Potato:

• Preheat oven to 200°C. Toss sweet potato cubes with olive oil, season with salt, and spread on a baking sheet & roast for 25–30 minutes, flipping halfway through.

Prepare the Salmon:

• In a small bowl, whisk together miso paste, tamari, honey, rice vinegar, sesame oil, ginger, and garlic

• Place salmon fillets on a lined baking tray. Brush generously with the miso glaze.

• Cook for 12-15 minutes, or until salmon is cooked through and slightly caramelised on top.

Chargrill the Broccolini:

• Toss broccolini with sesame oil, garlic and salt.

• Heat a pan over medium-high heat and char the broccolini for 3–4 minutes on each side, until slightly crispy.

Assemble and Serve:

• Plate the salmon fillets with roasted sweet potato and chargrilled broccolini on the side.

• Garnish with sesame seeds if desired, and serve immediately.