Miso Salmon Bowls with Turnips & Broccoli

These Miso Salmon Bowls with Turnips & Broccoli are an easy, nourishing sheet-pan dinner that comes together quickly with just a few simple steps. The salmon, sweet Japanese turnips, and broccoli all roast together on one pan, making this a perfect healthy weeknight meal when you want something flavorful without a lot of fuss—or dishes.

I love this little window between summer and fall when lighter dinners are still calling my name, but the fall harvest is beginning to roll in. Broccoli and those sweet little Japanese turnips are popping up everywhere at the farm, and this is one of my favorite ways to enjoy them.

If you’ve never cooked with Japanese turnips before, let this be your introduction! Whenever folks are hesitant to try these tender, slightly sweet little roots, I always recommend a miso glaze. The salty, savory miso brings out the natural sweetness of the turnips and gives them the most incredible caramelized edges as they roast. They absolutely shine this way.

The salmon gets coated in that same simple miso glaze and roasts alongside the vegetables until perfectly tender, while the broccoli adds a little char and crunch to round out the meal. Serve everything over rice or your favorite grain, and you’ve got a wholesome, protein-packed dinner loaded with seasonal vegetables.

I hope you enjoy this simple, flavorful, and nourishing sheet-pan meal as much as we do. It’s a great reminder that healthy food doesn’t have to be complicated—especially when you start with beautiful, seasonal ingredients straight from the farm.

Miso Salmon Bowls with Turnips & Broccoli

Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 4

Ingredients

Sheet Pan Ingredients

  • 1 bunch of Japanese turnips, greens removed and sliced into 1/2 inch pieces

  • olive oil

  • salt

  • 2 Tablespoons unsalted butter

  • 2 Tablespoons white miso paste

  • 2 Tablespoon pure maple syrup

  • 2 Tablespoons minced ginger

  • 1 teaspoon chili garlic sauce or sriracha

  • 1 head of broccoli, cut into small florets (about 3 heaping cups)

  • 3 (~4-oz. each) skin-on salmon filets

To Serve

  • Cooked white rice

  • cooked edamame

  • sliced cucumbers

  • minced cilantro

  • 2 tablespoons toasted sesame seeds (optional)

Preparation

  1. Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper.

  2. Place the cubed turnips on the prepared baking sheet and drizzle with 2 teaspoons olive oil and a sprinkle of salt. Toss to coat. Arrange in a single layer and bake for 15 minutes.

  3. In a small saucepan over medium low heat, combine the butter, miso paste, maple syrup, ginger, chili garlic sauce or sriracha. Whisk until no clumps remain and the mixture is nicely melted. Set aside.

  4. Remove the turnips from the oven, flip them and push them to one side of the pan. Add the broccoli to the pan and drizzle the broccoli with another teaspoon or two of olive oil. Return to the oven for about 5 minutes. Remove the pan from the oven, push the veggies to the side and nuzzle the salmon fillets (skin side down) in between them. Brush the salmon with a third of the miso mixture then drizzle the remainder of the sauce over the turnips and broccoli. Toss the veggies to coat them well.

  5. Return to the oven and roast for 12-15 minutes or until the salmon is just barley cooked through.

  6. Remove the sheet pan from the oven, turn the oven to broil, remove the salmon to a large plate and return the veggies to the oven and broil for about 3 minutes until they are deeply golden and the sauce has caramelized.

  7. Serve over rice with edamame, cucumbers, cilantro and sesame seeds.

Notes

Use this recipe as a guide and adjust measurements and ingredients as necessary. Cooking times will vary from kitchen to kitchen.

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