March 1, 2022

Sheet Pan Miso Butter Salmon, Asparagus + Sweet Potatoes

sheet pan miso butter salmon
This recipe for Miso Butter Salmon, Asparagus + Sweet Potatoes combines the salty, umami flavor of miso with the richness of butter and is spread all over salmon and asparagus. The sweetness from the sweet potatoes pairs with the salmon and asparagus perfectly. And the best part is that sheet pan dinners are quick, easy to make, and easy to clean up. Having dinner on the table tin 30 minutes + minimal clean-up is perfect for a weeknight meal. Looking for more sheet pan meals? Check out some of my favorites!
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3 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Course Dinner, Main Course
Cuisine American, Japanese
Servings 4


  • 1 ½ lb salmon, cut into 4 (6 oz) portions
  • 4 tbsp unsalted butter, softened, or slightly melted
  • 4 tbsp white miso
  • 1 tsp minced garlic
  • 1 lb asparagus, ends trimmed
  • 2 large sweet potatoes, small diced (about 5 cups)
  • ½ tsp salt
  • 2 tbsp coconut oil
  • Optional: sesame seeds for garnish


  • Preheat oven to 425 degrees. Line two sheet pans with parchment paper.
  • Combine butter, miso and garlic in a small bowl and mix with a rubber spatula until it is well combined.
  • On one sheet pan, place the sweet potatoes and drizzle with 2 tbsp melted coconut oil. Toss to coat the sweet potatoes in the oil.
  • On the second sheet pan, place the salmon on one side and the asparagus on the other side. Spread the miso butter mixture over the top and sides of the salmon as well as on the asparagus. You can even leave little dollops of the miso-butter mixture all over the tops of the asparagus so it melts as it cooks.
  • Place both sheet pans in the preheated oven.
  • After 10 minutes, check the salmon and asparagus. If the salmon is cooked through, remove the sheet pan.
  • Continue cooking the sweet potatoes for 10 more minutes or until tender and golden.
  • Remove from the oven and serve.
Keyword 30 minute meal, fish, gluten-free, healthy, pescatarian, sheet pan meal
Tried this recipe?Let us know how it was!


  1. Cara June 23, 2024 at 9:27 am - Reply

    3 stars
    The miso butter ratio was too high and made the salmon very salty. Recommend adjust to 2:1 butter to miso (so miso should be 2 tbsp). The sweet potatoes in coconut oil was perfect.

    • Deniz July 7, 2024 at 5:53 pm - Reply

      Hi Cara! Thanks for your feedback. We like things on the saltier side over here, but Im glad you figured out the ratio that works for you. (Also, the mio butter is intended to be spread on the salmon + asparagus). Thanks again :)

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