February Recipes

Miso Salmon and Roasted Vegetable Salad

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Miso Salmon Roasted Vegetable Salad
Hands On:
50 minutes
Total Time:
50 minutes


  • 1 (10-oz.) sweet potato, peeled; cut into 1-in. cubes
  • 2 cups trimmed and quartered red radishes
  • 6 tbsp Gustare Vita extra virgin olive oil, divided
  • ½ tsp kosher salt, divided
  • ¼ cup sweet white miso paste
  • ¼ cup seasoned rice vinegar
  • ¼ cup Hy-Vee refrigerated 100% orange juice
  • 1 tbsp grated gingerroot
  • 1 tsp Hy-Vee toasted sesame oil
  • 6 cups trimmed and coarsely chopped lacinato kale
  • 1 (1-lb.) Fish Market Alaska Coho salmon fillet
  • 2 mandarin oranges, peeled and separated into segments
  • 1 tsp black sesame seeds, for garnish
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Preheat oven to 425°. Line a large rimmed baking pan with foil; spray with nonstick spray.
Combine sweet potato cubes and radishes in a large bowl. Drizzle with 1 Tbsp. olive oil; sprinkle with ¼ tsp. salt. Toss to coat. Transfer to a prepared baking pan. Roast for 10 to 12 minutes or until crisp-tender.
Meanwhile, for dressing, whisk together 4 Tbsp. olive oil, miso paste, rice vinegar, orange juice, gingerroot and sesame oil in a small bowl; set aside.
Place kale in a medium bowl. Drizzle with remaining 1 Tbsp. olive oil; sprinkle with remaining ¼ tsp. salt. Gently massage kale with fingertips until kale is dark green and tender; set aside.
Push roasted vegetables toward the edges of the baking pan. Place salmon, skin side down, in center of the pan. Brush salmon with ½ cup dressing. Roast for 7 to 9 minutes or until salmon flakes easily with a fork (145 degrees) and vegetables are fork-tender.
Remove and discard skin from salmon; flake salmon into 1½-in. pieces. Arrange kale and roasted vegetables on a serving platter. Top with salmon and orange segments. Drizzle with remaining dressing. Garnish with sesame seeds, if desired.

Nutrition Facts

Serves: 4
Amount Per Serving
% Daily Value*
Total Fat: 26g 33%
Saturated Fat: 4g
Trans Fat: 0g
Cholesterol: 55mg 18%
Sodium: 1130mg 49%
Total Carbohydrate: 36g 13%
Dietary Fiber: 8g 29%
Sugars: 17g 34%
Protein: 29g 58%

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