This colourful one-sheet miso salmon dish is served with crunchy green beans is packed with nutrition and flavour.
4 (6-ounce) skin-on salmon fillets, about 1-inch thick
Kosher salt and freshly ground black pepper to season
4 teaspoons maple syrup
1 tablespoon white or brown miso
1 tablespoon rice wine vinegar
2 teaspoons soy sauce
1 garlic clove, grated
1 pound green beans, trimmed
2 tablespoons olive oil
Pinch of red-pepper flakes (optional)
1/4 teaspoon toasted sesame oil (optional)
1/4 cup roughly chopped cilantro, both leaves and tender stems
4 lime wedges, for serving
Flaky sea salt, for serving (optional)
Cooked white rice, for serving (optional)
Heat oven to 400 degrees and line a sheet pan with parchment paper or foil.
For the Salmon
Season the salmon fillets well with salt and pepper, and place them on a plate or in a large shallow bowl.
In a small bowl, whisk together the maple syrup, miso, rice wine vinegar, soy sauce and garlic. Pour the mixture on top of the salmon and gently massage the marinade all over the fish. Let marinate while the oven comes to temperature.
For the Green Beans
Meanwhile, in a medium bowl, toss together the green beans with the olive oil, red pepper flakes and sesame oil (if using) and season generously with salt and pepper.
Lay the salmon fillets on the sheet pan skin side down and spread the green beans out surrounding the fillets.
Arrange the salmon skin side down on the sheet pan and bake until the salmon is opaque and the green beans are cooked for about 12 minutes.
Right before serving, scatter with cilantro and a good squeeze of lime.
Season with flaky sea salt and serve with rice, if desired. Serve and enjoy!