Japanese Miso Salmon with Stir-Fried Vegetables

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Japanese · 40 min · Fish · pescatarian, dairy-free, high-protein

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Ingredients

• 4 pieces (6 oz each) Salmon fillets
• 1 1/2 tbsp White miso paste
• 1 tbsp Soy sauce
• 1/2 tbsp Honey
• 1/2 tsp Sesame oil
• 1 tbsp Olive oil
• 1 cup Broccoli florets
• 1 cup each, sliced Bell peppers (red and yellow)
• 1 medium, sliced Carrots
• 2 stalks, sliced Green onions
• 1/2 tbsp Sesame seeds

Method (tap to check — screen stays awake)

1. In a small bowl, whisk together miso paste, soy sauce, honey, and sesame oil to create the marinade.
2. Place salmon fillets in a shallow dish and coat with the miso marinade. Let sit for 10 minutes.
3. Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add broccoli, bell peppers, and carrots. Stir-fry for about 8-10 minutes until vegetables are tender-crisp.
4. While vegetables cook, heat a separate non-stick pan over medium heat. Remove salmon from marinade and cook for 4-5 minutes per side, or until cooked through and slightly caramelized.
5. Serve the salmon over the sautéed vegetables, garnished with sliced green onions and sesame seeds.
6. Optional: drizzle additional soy sauce or sesame oil for extra flavor.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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