Miso Glazed Sweet Potatoes and Salmon with Lemon Garlic Broccolini

This was a winner of a meal and surprisingly easy to whip up 🤤

• Miso glazed air-fried salmon
• Roasted Murasaki sweet potatoes with miso glaze 
• Lemon garlic broccolini
  

Ingredients for Miso Glaze

• 1-2 garlic cloves
  
• 2 tablespoons tamari, soy sauce, or coconut aminos
• 2 tablespoons white miso
• 2 teaspoons sesame oil
• 1 tablespoon maple syrup
• 1 tablespoon rice wine vinegar 
• 1/4 teaspoon red pepper flakes

Directions

1. Blend all ingredients together until smooth.
2. Store in the refrigerator.

*Feel free to double or triple the recipe if you plan to use it all week!

Ingredients For Salmon

• Wild-caught salmon fillet/s (I get mine from ButcherBox)
• 1 tablespoon miso glaze 

Directions

1. Set your air-fryer (or oven) to 400 degrees to preheat for a few minutes.
2. Add your salmon filet/s to the air fryer and top with miso glaze.
3. Air fry for ~10 minutes, depending on the thickness of your fillet/s.
4. Top with a bit more glaze after cooking, if you'd like.

*I love the wild-caught salmon fillets from ButcherBox because they're individually vacuumed sealed so you can just take one out of the freezer each night, put it in the refrigerator to defrost, and it's ready to cook the following night.

Ingredients For Sweet Potatoes

• Murasaki or regular sweet potatoes (quantity depends on how much you'd like to make!)
• 1-2 teaspoons olive or avocado oil
• 1-2 teaspoons salt

Directions

1. Set your oven to 400 degrees.
2. Cut the sweet potatoes into small cubes.
3. Toss with oil and salt and arrange on a lined baking sheet in a single layer.
4. Cook for 25-25 minutes or until fork tender.
5. Drizzle with miso glaze and enjoy!

Ingredients For Lemon Garlic Broccolini

• 1 pound broccolini, ends trimmed
• 1 tablespoon olive oil
• 2-3 garlic cloves thinly sliced
• salt to taste
• zest and juice of ½ lemon 
• ½ teaspoon chili flakes (optional) 

Directions

1. Heat a medium sauté pan over medium heat.
2. Rinse the broccolini under cold water and then add it to the heated pan. Put the lid on and allow to cook and steam for a few minutes, tossing a few times so it doesn’t burn. The broccolini should start to turn bright green and fork tender. (You can add a few tablespoons of water if it starts to burn).
3. Remove the lid and make sure all the water evaporates. Then add the olive oil, garlic, a pinch of sea salt, and chili flakes (if using) into the pan. Toss together then cover and cook for another few minutes, tossing often.
4. Remove the lid and stir in the lemon juice and zest. Let cook for one to two more minutes and enjoy!

A similar variation but with chicken instead of salmon:

Air-fried chicken breast and a combination of regular and Murasaki sweet potatoes with charred broccolini and miso glaze