Miso-Glazed Salmon & Roast Veggie Medley
with Crispy Shallots
- Fish
- Soy
- Gluten
- May contain traces of allergens
Salmon is one of those dinners that conjures bright and sunny images, but we’re going to challenge that with a dark miso glaze and a roasted pumpkin salad to add that crisp pop of flavour. It’s a new era of salmon that we are all here for. *This recipe is under 650kcal per serving.*
Ingredients
1 packet
Crispy Shallots
1 packet
Sweet Chilli Sauce
280 g
Salmon
(Contains: Fish)
1 packet
Baby Spinach Leaves
1 packet
Potato
1
Carrot
1 packet
Miso Paste
(Contains: Soy)
1
Parsnip
Not included in your delivery
1 drizzle
olive oil
2 tsp
soy sauce
(Contains: Soy May be present: Gluten)
Nutrition
You will need
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut parsnip, carrot and potato into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. • Meanwhile, finely chop garlic. In a small bowl, combine garlic, the soy sauce and a drizzle of olive oil. • When the veggies have 5 minutes remaining, pour the soy-garlic mixture over the veggies. Return the tray to the oven and continue roasting until tender and caramelised.
TIP: If your oven tray is crowded, divide between two trays!
• Meanwhile, pat salmon dry with paper towel and season both sides.
• When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.
TIP: Patting the skin dry helps it crisp up in the pan!
• Wipe out the frying pan, then return to medium heat. Cook miso paste (see ingredients), sweet chilli sauce and a splash of water until slightly thickened, 1 minute. • Return salmon to the pan and gently turn to coat.
• When the veggies are done, remove tray from oven, then add baby spinach leaves. Season to taste and gently toss to combine.
• Divide roast veggie medley between plates. • Top with miso-glazed salmon. Spoon over any remaining glaze from the pan. • Garnish with crispy shallots to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The miso glaze added depth and deliciousness to the salmon, though some found it a bit strong or salty.
- Ease of prep: Customers appreciated the restaurant-quality result, suggesting this recipe is achievable for home cooks.
- Suggestions: Consider reducing the miso paste slightly if you prefer a milder flavour; balance it with the sweet chilli sauce.
- Portions: Some found the vegetable portions small; consider adding extra potatoes or your own vegetables to bulk up the meal.
