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Sheet Pan Salmon & Squash with Miso Orange Dressing

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Sheet Pan Salmon & Squash with Miso Orange Dressing

Course: Dinner, Lunch
Cuisine: American, Asian
Keyword: dairy-free, gluten-free, grain-free, one pan, seafood
Calorie: 300-400, Under 400, Under 450, Under 500
Protein: 31+g, Over 20g, Over 25g
Fiber: 0-5g
Servings: 4 servings
Calories: 387kcal


  • 4 1/2 cups Butternut Squash (peeled, seeds removed, cubed)
  • 2 tbsps Extra Virgin Olive Oil (divided)
  • Sea Salt & Black Pepper (to taste)
  • 1 1/2 lbs Salmon Fillet
  • 1 tbsp Miso Paste (white)
  • 2 tbsps Orange Juice
  • 1 tbsp Rice Vinegar
  • 1 tsp Sesame Seeds


  • Preheat the oven to 425ºF (220ºC). Line a baking sheet with parchment paper.
  • Toss the squash with 1/3 of the oil, salt, and pepper and arrange on the baking sheet. Bake in the oven for 15 minutes.
  • Remove the baking sheet and reduce the oven to 400ºF (205ºC). Move the squash around to make room for the salmon. Cover the salmon with 1/3 of the oil. Season with salt and pepper. Bake for 13 to 15 minutes, or until the salmon is cooked through. Let cool slightly and then roughly flake the salmon with a fork and set aside.
  • Meanwhile, in a small bowl or jar, combine the remaining oil, miso paste, orange juice, and rice vinegar. Mix or shake well to combine.
  • Place the squash onto a platter and top with the salmon. Top with the miso sauce and garnish with sesame seeds. Enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to two days.
  • Serving Size

    One serving is approximately two cups.
  • More Flavor

    Add minced ginger to the miso dressing, and/or sesame oil.
  • Additional Toppings

    Top with cilantro.


Calories: 387kcal | Carbohydrates: 20g | Protein: 36g | Fat: 18g | Cholesterol: 94mg | Sodium: 289mg | Fiber: 4g | Sugar: 5g | Vitamin A: 16826IU | Vitamin C: 37mg | Calcium: 104mg | Iron: 3mg

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