The Dinner Planner

Weekly Meal Plan – Winter Week 2, 2022

Spinach & Ricotta Cannelloni / Stuffed Chicken Breast / Miso Salmon / Fennel Cacciatore Spaghetti

One Pan Miso Salmon

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Prep Time 5 minutes
Cook Time 15 minutes
Servings 4


  • 4 125gram skinless salmon fillets
  • 300 grams sweet potato choose longer, narrow ones. Slice into .5cm disks.
  • 1 bunch broccolini
  • 300 grams sugar snap peas, snow peas or green beans
  • 1 tbsp sesame seeds
  • spring onion - to garnish, finely sliced.

Miso Marinade

  • 2 tbsp miso paste - we used white
  • 2 tbsp soy sauce
  • 2 tbsp maple syrup
  • 2 tsp sesame oil
  • 2 garlic cloves - crushed
  • 2 tsp ginger - finely grated


  • Preheat oven to 180C
  • Combine all the ingredients for the marinade. Put half in with the salmon fillets and toss to coat.
  • Place the sweet potato slices covering the bottom of a large baking pan. Add broccolini and greens to the outsides. Place salmon in the middle. Sprinkle over sesame seeds. Pop in oven for 15 minutes.
  • Drizzle the remaining marinade over the cooked salmon and vegetables. Garnish with spring onions.

Tips and Variations

VEGETARIAN - Replace Salmon with Tofu or Tempah
LOW CARB - Replace Sweet Potato with 1 bunch Asian greens, such as bok choy.

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