Maple-Miso Sheet-Pan Salmon with Acorn Squash

Why You’ll Love This Recipe

• Balanced sweet-salty glaze from maple and white miso with zingy ginger and garlic.
• One-pan salmon and veg plus a simple pot of farro keeps cleanup easy.
• Cozy winter colors and textures: caramelized acorn squash, jammy red onions, toasty pecans, and tart cherries.
• Meal-prep friendly base with farro; great warm or at room temperature.

Grocery List

• Produce: 1 acorn squash, 1 large red onion, 1 small garlic clove, 1-inch knob fresh ginger, parsley or chives (optional)
• Dairy: None
• Pantry: 1.5 lb salmon fillet, pearled farro, white miso paste, pure maple syrup, soy sauce or tamari, rice vinegar, Dijon mustard, olive oil, toasted sesame oil (optional), red pepper flakes (optional), pecans, dried tart cherries, kosher salt, black pepper

Full Ingredients

Sheet-Pan Salmon and Vegetables

• 1 medium acorn squash (1.5–2 lb), seeded and sliced into 1/2-inch thick crescents (skin on)
• 1 large red onion, cut into 8 wedges
• 2 tbsp olive oil
• Kosher salt and black pepper
• 1.5 lb salmon fillet, skin-on, cut into 4 equal portions
• 1/3 cup pecan halves, roughly chopped

Maple-Miso Glaze

• 3 tbsp white miso paste
• 3 tbsp pure maple syrup
• 1 tbsp low-sodium soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tsp Dijon mustard
• 1 tsp toasted sesame oil (optional)
• 1 tsp freshly grated ginger
• 1 small garlic clove, finely grated
• 1/4 tsp red pepper flakes (optional)
• 1–2 tsp water, as needed to loosen

Farro Bowl and Finishes

• 1 cup pearled farro, rinsed
• 3 cups low-sodium vegetable or chicken broth (or water)
• 1 tbsp olive oil
• 1/3 cup dried tart cherries
• Chopped parsley or chives, for garnish (optional)

Step-by-Step Instructions

Step 1: Preheat and prep the sheet pan

Heat the oven to 425°F (220°C) with a rack in the upper third. Line a large rimmed sheet pan with parchment for easy cleanup. Seed the acorn squash and slice into 1/2-inch crescents (skin on). Cut the red onion into 8 wedges, keeping a bit of root attached so they hold together.

Step 2: Start the farro

In a medium pot, combine the rinsed farro and 3 cups broth (or water) with a pinch of salt. Bring to a boil over high heat, then reduce to a lively simmer and cook, uncovered, 20–25 minutes until tender with a slight chew. Drain any excess liquid and keep warm. You will season it just before serving.

Step 3: Roast the squash and onions

Toss the squash and onion on the prepared sheet pan with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread in a single layer. Roast for 15 minutes, until the squash is beginning to brown and the onions are softening at the edges.

Step 4: Make the maple-miso glaze and prep salmon

While the vegetables roast, whisk together the miso, maple syrup, soy sauce, rice vinegar, Dijon, sesame oil (if using), ginger, garlic, and red pepper flakes. Add 1–2 teaspoons water until the glaze is thick but brushable. Transfer 2 tablespoons glaze to a small bowl and set aside for drizzling later. Pat the salmon dry and season lightly with salt and pepper.

Step 5: Add salmon to pan and finish roasting

After 15 minutes, push the squash and onions to the edges of the pan. Place the salmon portions in the center, skin-side down, and brush generously with the remaining (non-reserved) glaze. Return the pan to the oven and roast 10–12 minutes, until the salmon flakes easily and registers 125°F (52°C) in the thickest part for medium. Scatter the chopped pecans over the vegetables during the last 4 minutes to toast.

Step 6: Season the farro and warm the cherries

While the salmon finishes, toss the warm farro with 1 tablespoon olive oil and a pinch of salt and pepper. For softer cherries, place the dried cherries in a small bowl and ladle in a few spoonfuls of hot farro water (or hot tap water) to plump for 2–3 minutes; drain well. Alternatively, simply scatter them on the hot bowls to warm through.

Step 7: Build the bowls and drizzle

Divide the farro among 4 warm bowls. Spoon on the roasted squash and onions. Set a piece of salmon on each bowl. Drizzle with the reserved maple-miso glaze. Finish with the toasted pecans, dried cherries, and a sprinkle of parsley or chives. Serve right away.

Pro Tips

• Reserve glaze before it touches raw fish. Only the reserved portion should be used for final drizzling.
• For extra caramelization, roast on the upper-third rack and do not overcrowd the pan.
• Use pearled farro for a 20–25 minute cook time; semi-pearled may take 30–35 minutes.
• Check salmon thickness: add 2–3 minutes for very thick center-cut fillets, reduce by 2 minutes for thinner tail pieces.
• Line the sheet pan with parchment to prevent the maple-miso glaze from sticking and over-browning.

Variations

• Grain swap: Try barley, brown rice, or quinoa. For gluten-free, use wild rice or quinoa instead of farro and tamari instead of soy sauce.
• Veg swap: Kabocha or delicata squash roast beautifully in place of acorn; add Brussels sprouts if you like extra veg.
• Nut-free: Replace pecans with toasted pepitas or sunflower seeds.

Storage & Make-Ahead

Cook the farro up to 3 days ahead; refrigerate in an airtight container and rewarm with a splash of water. Roast squash and onions up to 2 days ahead; reheat at 350°F (175°C) for 8–10 minutes. Salmon is best fresh, but leftovers keep 1–2 days; rewarm gently at 275°F (135°C) for 10–12 minutes or enjoy at room temperature. Store toasted pecans and dried cherries separately to maintain crunch and texture.

Nutrition (per serving)

Approximate: 760 calories; 38 g protein; 64 g carbohydrates; 36 g fat; 7 g fiber; 980 mg sodium. Values will vary based on specific products and how much glaze is used.