Description
A delightful combination of tender salmon, fresh zucchinis, and yellow squashes, all coated in a savory and spicy miso chili marinade, perfect for a quick weeknight dinner.
Ingredients
Scale
- 2 medium zucchinis, sliced
- 2 medium yellow squashes, sliced
- 2 salmon fillets
- 2 tablespoons miso paste
- 1 tablespoon chili paste
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Mix the miso paste, chili paste, olive oil, salt, and pepper to create a flavorful marinade.
- Place the sliced zucchini and squash on a baking tray and drizzle with half the marinade, tossing to coat the vegetables evenly.
- Arrange the salmon fillets on top of the vegetables and brush them with the remaining marinade. Bake for about 20-25 minutes, or until the salmon is cooked through and the vegetables are tender.
- Garnish with chopped green onions before serving.
Notes
For added freshness, serve with brown rice or quinoa and a light salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 37g
- Cholesterol: 60mg