Sheet Pan Salmon and Broccoli with Miso Butter

01Method

1. 1

   Position a rack in the middle of the oven and heat to 450°F.

2. 2

   Combine the butter and miso in a small bowl, stirring until fully blended and smooth.

3. 3

   Trim the tough base of the broccoli stalk, then separate the stalk from the crown. Peel the stalk and cut it into 3- to 4-inch batons. Halve or quarter the crown lengthwise into large pieces.

4. 4

   Pile the broccoli onto a sheet pan, drizzle with oil, and season with salt and pepper. Toss well with your hands to coat evenly, then spread into a single layer. Roast for 15 minutes, turning the pieces halfway through. Remove from the oven and reduce the temperature to 425°F.

5. 5

   Push the broccoli aside to make room for the salmon. Lay the fillets skin-side down, season lightly with salt and pepper, and spread the miso butter over the tops with a butter knife. Roast alongside the broccoli for about 10 minutes, until a thermometer inserted into the thickest part reads 135°F.

6. 6

   Move a rack to within 3–4 inches of the broiler element and switch the broiler on. Redistribute any miso butter across the fillets as needed, then broil for 1–2 minutes until the edges char slightly. Allow the salmon to rest for 5 minutes, then scatter parsley and sliced scallions over the top before serving.