Miso-Maple Salmon with Roasted Delicata Squash
A sheet-pan dinner of glazed salmon and caramelized delicata squash rings, finished with scallions and sesame. Ready in 35 minutes.
Why this recipe works
Delicata is the easiest winter squash: thin, edible skin, no peeling, and it roasts in 20 minutes. Giving the squash a head start means it and the salmon finish at the same moment on one pan.
Method
- Roast the squash. Heat the oven to 425°F. Toss the squash with oil and salt on a large sheet pan. Roast 12 minutes.
- Make the glaze. Whisk the miso, maple, soy, vinegar, sesame oil and ginger until smooth.
- Add the salmon. Flip the squash and push it to the edges. Place the salmon in the center and brush generously with most of the glaze.
- Roast together. Roast 10–12 minutes until the salmon flakes easily and reaches 125–130°F in the thickest part.
- Broil to glaze. Brush on the remaining glaze and broil 1–2 minutes, watching closely, until caramelized in spots.
- Serve. Scatter with scallions and sesame seeds and serve with lime wedges and rice.
Tips & swaps
- Swap delicata for sweet potato cubes; give them 20 minutes before adding the salmon.
- Line the pan with parchment — the miso glaze sticks.
- Works with cod or chicken thighs (adjust cook time).
Nutrition per serving
| Calories | 430 |
| Fat | 19g |
| Carbohydrates | 28g |
| Protein | 36g |
| Fiber | 4g |
Estimates only, calculated from standard ingredient data.
Storing & make-ahead
Keeps 2 days in the fridge. Great cold over salad greens.
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