Dairy-Free Miso Salmon with Roasted Asparagus
Flaky salmon marinated in a rich, dairy-free miso glaze, served with tender roasted asparagus. A healthy and flavorful Japanese-inspired dinner.
Ingredients
- 4 6 oz Salmon Fillets
- 2 tbsp White Miso Paste
- 2 tbsp Mirin (Sweet Rice Wine)
- 1 tbsp Sake
- 1 tbsp Brown Sugar
- 1 tsp Gluten-Free Soy Sauce
- about 450 g Asparagus
- 2 tbsp Olive Oil
- 1 tsp Sesame Seeds
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to about 205°C (200°C).
- 2In a bowl, whisk together miso paste, mirin, sake, brown sugar, and gluten-free soy sauce to create the dairy-free miso glaze.
- 3Place salmon fillets on a baking sheet lined with parchment paper. Brush generously with the miso glaze.
- 4In a separate bowl, toss asparagus with olive oil and salt.
- 5Arrange asparagus on the same baking sheet as the salmon.
- 6Bake for 12-15 minutes, or until salmon is cooked through and asparagus is tender.
- 7Garnish salmon with sesame seeds before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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