Sheet Pan Salmon and Squash with Miso Mojo

healthyish squash cauliflower red onion salmon pumpkin seed orange juice lime juice rice vinegar miso serrano chiles

Chris Morocco

4 servings

Source

Ingredients

1 delicata squash (about 1 lb.), halved

1 small head cauliflower, cut into florets

1 red onion, cut into 8 wedges

5 Tbsp. extra-virgin olive oil, divided, plus more for drizzling

Kosher salt

1 lb. boneless salmon fillet

⅓ cup raw pumpkin seeds (pepitas)

¼ cup fresh orange juice (from about 1 small orange)

2 Tbsp. fresh lime juice

2 Tbsp. unseasoned rice vinegar

2 Tbsp. white miso

2 small serrano chiles, sliced into thin rings

Method

Arrange racks in upper and lower thirds of oven; preheat to 425°. Scoop out seeds from squash. Cut squash lengthwise into 1" strips, then crosswise into 1" pieces. Toss squash, cauliflower, onion, and 3 Tbsp. oil on a large rimmed baking sheet; season with salt. Roast on top rack, tossing occasionally, until vegetables are browned all over and tender, 25–30 minutes.

Reduce oven temperature to 300°. Drizzle salmon lightly with oil; season all over with salt. Push vegetables to one side of baking sheet, then place salmon on other side. Spread pumpkin seeds on a small rimmed baking sheet. Bake salmon and vegetables on lower rack until fish is just firm in the center and opaque, and bake pumpkin seeds on top rack until golden, 12–16 minutes.

Meanwhile, whisk orange juice, lime juice, vinegar, miso, and remaining 2 Tbsp. oil in a small bowl until miso dissolves. Stir in chiles; season with salt.

Break salmon into large pieces. Arrange vegetables on a platter, then top with salmon. Drizzle with dressing and scatter pumpkin seeds over.

Do Ahead: Dressing can be made 2 days ahead. Cover and chill.