Sweet meets savory in this simple, one-pan dinner. A maple-miso glaze caramelizes over wild salmon as it roasts alongside tender fall vegetables — the kind of effortless meal that tastes like you cooked all day.

Ingredients:

• 4 salmon portions (6 oz each) or 1 salmon portion (full side)
• 2 tbsp white miso paste
• 2 tbsp pure maple syrup
• 1 tbsp soy sauce (or tamari)
• 1 tsp rice vinegar or lemon juice
• 1 tsp grated fresh ginger (or ½ tsp ground ginger)
• 1–2 Tbsp olive oil (for veggies)
• 1 lb mixed fall vegetables (carrots, Brussels sprouts halved, sweet potatoes cut into 1″ pieces)
• Salt and pepper to taste
• Sesame seeds and sliced green onions for garnish (optional)

1. Preheat oven to 425°F (220°C). Line a large sheet pan with foil or parchment.
2. Toss the chopped vegetables with olive oil, salt, and pepper. Spread in a single layer on one side of the sheet pan. Put in the oven and roast 10 minutes.
3. While veggies start roasting, whisk together miso, maple syrup, soy sauce, rice vinegar, and ginger in a small bowl to make the glaze.
4. After the veggies have roasted 10 minutes, remove the pan briefly. Arrange the salmon fillets on the empty side of the sheet pan (skin side down). Brush each fillet generously with the maple-miso glaze.
5. Return the sheet pan to the oven and roast another 10–12 minutes, until vegetables are tender and salmon is cooked to your liking (about 10–12 min for medium; cook a minute or two longer if you prefer well done). For a glossy finish, broil 1–2 minutes at the end — watch closely so it doesn’t burn.
6. Remove from oven, spoon any pan juices over the fish and veggies, and sprinkle with sesame seeds and green onions if using. Serve immediately.