One-Pan Miso-Roasted Salmon

Why this is peri-perfect:
This one-pan wonder is a beautiful blend of simplicity, flavour, and hormone-friendly goodness. Salmon is rich in omega-3s to support brain and skin health, while miso (a fermented food) helps nurture your gut microbiome — key during perimenopause. The ginger and garlic are anti-inflammatory heroes, and those vibrant veggies bring fibre and colour to your plate. Best of all? It’s all roasted in one tray, making cleanup a breeze. A peri win on every level.

Ingredients

Salmon + Veg:

600g salmon fillets (skin on or off)

2 tbsp white miso paste

1 tbsp maple syrup

1 tbsp rice vinegar

1 tsp sesame oil

1 garlic clove, minced

1 tsp fresh ginger, grated

300g green beans, trimmed

2 punnets cherry tomatoes

1 tbsp olive oil (for veggies)

Salt + pepper

Optional Greens (for serving):

4 cups baby spinach or kale, sautéed or wilted in olive oil

Garnish:

1 tbsp toasted sesame seeds

Optional: extra herbs or chili flakes

Instructions

1.     Preheat oven to 200°C (390°F).

2.     Whisk together the miso paste, maple syrup, rice vinegar, sesame oil, garlic, and ginger to make your glaze.

3.     Toss green beans and cherry tomatoes with olive oil, salt, and pepper in a large baking dish or tray.

4.     Nestle salmon fillets among the veg. Spoon the miso glaze evenly over the salmon.

5.     Roast uncovered for 15–18 minutes, until salmon is tender and caramelised, and veg is soft and juicy.

6.     Optional: Quickly wilt the spinach or kale in a pan with olive oil.

7.     Serve salmon and roasted veg over the greens. Sprinkle with sesame seeds.

Per Serve (approx): Calories: 300, Protein: 30g, Fat: 13g, Carbs: ~11g, Fiber: 5g