Miso-Kabocha Salmon with Asparagus & Snap Peas

6 colorS

THE WHY BEHIND THIS RECIPE

This is another sheet pan winner from my sheet pan era. My life is very full right now (in a beautiful way, I’m not complaining), but even when things are busy, I remain committed to making meals that are nutrient dense, blood sugar friendly, and full of color + flavor.

This combo hits all the marks: the kabocha squash brings natural sweetness and slow-burning carbs, balanced out by protein-rich salmon, fiber-packed greens, and a creamy miso-tahini sauce that brings some incredible umami. The sauce is actually made from the roasted squash itself—warm, tangy, and a little sweet. It brings zhuzh with minimal effort. It’s perfect for spring!

A brief moment for how amazing kabocha squash is…it has significantly fewer carbs than butternut or acorn squash—about 7g net carbs per cup, compared to ~15g+ in butternut. This makes it more blood sugar friendly. Honestly, it’s an amazing and under-appreciated squash. Like other orange-fleshed squashes, kabocha is rich in beta-carotene, a precursor to vitamin A, which supports vision, immune health, and skin. People often rave about pumpkin for its beta-carotene, but kabocha actually has even more. If you’ve never had it, I find the texture and flavor similar to a sweet potato—but with half the carbs and calories.

Despite my love letter to kabocha squash, this recipe is flexible. You could use delicata or honey nut squash, and you could mix in tons of other spring veggies (see ideas in swaps section below).

Yields: 2-3 servings

Total time: ~45 minutes

• Prep time: 10 minutes

• Cook time: 30 minutes

WHAT YOU NEED

What a simple yet stunning set of ingredients!!

TOOLS

• 2 sheet pans (stainless steel or non-toxic non-stick)

• Cutting board

• Chefs knife

• Blender

INGREDIENTS

For the Sheet Pan:

• 1 small kabocha squash, seeded and sliced into ½-inch wedges (you can leave skin on or take it off, I personally like the skin and yes it’s edible!)

• 2-3 salmon fillets (I use Seatopia - use code COOKINGINCOLOR for 15% off)

• 1 bunch asparagus, trimmed and cut in half

• 1 heaping cup snap peas, ends trimmed

• 3 tbsp olive oil or melted tallow

• Kosher salt & pepper to taste

• Optional: Lemon slices, sesame seeds, fresh herbs (like cilantro, parsley, basil), chili flakes for garnish

For the Creamy Kabocha-Miso-Honey Dressing:

• ~1 cup roasted kabocha (scooped from the pan)

• 1 tbsp white miso

• 2 tbsp tahini (or cashew butter for sweetness) - I LOVE Sunny’s tahini, but any tahini will work.

• 3 tbsp lemon juice (1 full lemon)

• 1–2 tsp honey (adjust to taste)

• 1/4 cup warm water (to thin to desired consistency)

  *TASTE and adjust, add more honey, water, lemon etc. as you prefer!

HOW TO DO IT

1. Roast the Kabocha – Round One Roasting

• Preheat oven to 400°F. Toss kabocha wedges with 2 tbsp oil, salt, and pepper.

• Spread out on a parchment-lined sheet pan (single layer, no crowding).

• Roast for 15 minutes, just enough to start softening and caramelizing.

2. Add the Salmon + Greens - Round Two Roasting

• On your second sheet pan, add asparagus, snap peas (tossed with remaining 1 tbsp oil + a pinch of salt) and salmon fillets (dab dry first then rub with oil, salt, and pepper).

• Add to the oven for 10–12 minutes, until salmon flakes easily and veggies are tender but still bright.

• Optional finish: Broil for 1–2 min to get that golden edge.

• Drizzle with a little extra olive oil or tallow when it’s out of the oven.

3. Blend thAT MagiC GOLDEN Sauce

• After your sheet pans are done, make the dressing. Into a blender or mini food processor, add: ~1 cup roasted kabocha, 1 tbsp miso, 2 tbsp tahini, 3 tbsp lemon juice, 1–2 tsp honey, 1/4 cup warm water. Blend on high until creamy and smooth (about 1 minute).

• Taste it. Want it brighter? More lemon. Richer? More tahini. Sweeter? Hit it with more honey.

4. Serve It Up

• On each plate, layer a few caramelized kabocha wedges, one piece of tender salmon, a pile of green spring veggies. Drizzle generously with that creamy golden sauce.

• Top with sesame seeds, lemon zest, fresh herbs, or chili flakes for a little more spice!

SWAPS, TIPS & TRICKS

Swaps:

• Veggies → No asparagus or snap peas? Use broccolini, green beans, or thinly sliced zucchini. Just keep the cook time in mind—aim for quick-cooking greens.

• Protein → Swap salmon for trout, steelhead, or even shrimp (just reduce cook time to ~6–8 minutes). Want a non-seafood option? Bone-in chicken thighs work too—just roast them longer and add veggies later.

• Squash → Can’t find kabocha? Use delicata or honeynut, or even roasted carrots!

• Dressing Base → No tahini? Cashew butter, almond butter, or even Greek yogurt will work—just adjust lemon and honey by tasting to balance the flavor.

Tips and Tricks:

• Pre-cut veggies: Speed things up by buying pre-cut squash or veggies. Just make sure they’re sliced evenly for even roasting!

• Double the dressing: It’s that good. Use leftovers on lunch bowls, roasted chicken, or as a dip for raw veggies.

• Don’t overcrowd: If your pan is packed, split everything between two pans so the veggies roast instead of steam. You want that golden caramelization!!

Nutritional Info

Per serving, yields 3 servings

Calories: 490
Carbohydrates: 19g
Fiber: 4g
Net carbs: 15g
Protein: 30g
Fat: 34g
Sodium: 340mg
Sugar: 12g