Sheet Pan Miso Salmon with Charred Broccolini & Camelina-Lemon Drizzle

A weeknight dinner that lets cold-pressed camelina oil do both jobs it does best — high-heat roasting and a bright, grassy finish.

[Featured image: overhead shot of the finished plate]

There’s a kind of weeknight dinner that earns a permanent spot in the rotation — not because it’s impressive, but because it’s honest. One pan. Real ingredients. About twenty-five minutes from start to plate. The kind of dinner you stop thinking about and start defaulting to.

This is one of ours. Salmon and broccolini roasted hot on a single sheet pan, glazed with miso, finished with a quick whisked drizzle of camelina oil and lemon. The whole thing comes together while the rice cooks. It tastes like something a thoughtful restaurant would serve, and it’s the kind of meal that reminds you why having a few good ingredients in the cabinet matters more than having twenty mediocre ones.

It also happens to be a near-perfect showcase for what cold-pressed camelina oil actually does in a kitchen.

Why we cook this with camelina oil

Most recipes that call out a specific oil are doing it for marketing reasons. This one isn’t. The reason camelina oil shows up twice in this dish — once in the roasting, once in the finish — is that the oil happens to be unusually good at both jobs, and most kitchens split those jobs between two different oils.

Cold-pressed camelina oil has a smoke point of about 475°F. That’s higher than extra virgin olive oil (around 375°F), higher than butter, and well within the range of any home oven. When you roast broccolini at 425°F with olive oil, you’re slowly oxidizing the very fats you bought the oil for. Camelina holds up. The broccolini chars at the tips, the oil stays clean, and the omega-3 content survives the roast.

Then there’s the finishing drizzle. Camelina has a mild, grassy-nutty flavor that comes through best when the oil isn’t cooked. Whisked raw with lemon, mustard, and salt, it lifts the whole dish — without the peppery bite of a strong olive or the heaviness of a sesame finish. It’s the kind of quiet brightness that makes the salmon taste more like salmon, and the vegetables taste more like themselves.

The salmon-and-camelina pairing has a nice quiet logic to it, too. Salmon is the classic source of omega-3. Camelina is the plant version of the same thing. The dish is layered nutritionally without being precious about it — you’re just eating dinner.

The Recipe

Serves 4 · Active time 10 minutes · Total time 25 minutes

Ingredients

• 4 skin-on salmon fillets, about 6 oz each

• 1 lb broccolini, trimmed

• 5 tbsp Camelina Sun cooking oil, divided

• 2 tbsp white miso paste

• 1 tbsp honey or maple syrup

• 1 tbsp low-sodium soy sauce or tamari

• 1 tsp rice vinegar

• 2 garlic cloves, finely grated

• 1 tsp fresh ginger, finely grated

• 1 lemon, zested and juiced

• 1 tsp Dijon mustard

• ½ tsp flaky sea salt

• ¼ tsp freshly cracked black pepper

• 1 tsp toasted sesame seeds, for finishing

• 2 tbsp fresh herbs (cilantro, scallion, or chives), torn

Method

1. Heat the oven and prep the pan. Preheat to 425°F (220°C) and line a large sheet pan with parchment paper. The high temperature is the whole reason we’re using camelina oil — most oils break down before you get there, but camelina is stable up to about 475°F.

2. Make the miso glaze. In a small bowl, whisk together the miso paste, honey, soy sauce, rice vinegar, garlic, and ginger. Add 1 tablespoon of the camelina oil and whisk until the glaze is glossy and pourable. Set aside.

3. Toss the broccolini. On the sheet pan, toss the broccolini with 2 tablespoons of the camelina oil, a generous pinch of the salt, and the black pepper. Spread it to one side of the pan in a single layer.

4. Add the salmon. Place the salmon fillets skin-side down on the empty side of the pan. Pat the tops dry with a paper towel — dry fish glazes better. Brush each fillet generously with the miso glaze, using about three-quarters of it and saving the rest.

5. Roast for 12 to 14 minutes. The salmon is done when it flakes easily with a fork; the broccolini should be charred at the tips. The miso glaze will caramelize into a deep, lacquered finish. If you want extra color, switch to broil for the final 60 seconds — but don’t walk away.

6. Whisk the camelina-lemon drizzle. While the pan is in the oven, whisk together the remaining 2 tablespoons of camelina oil with the zest and juice of the lemon, the Dijon mustard, and a small pinch of salt. Taste — it should be bright, grassy, and just barely sweet from the oil itself. This is where camelina’s mild nutty flavor really shows up; cooking it would mute it, so we keep it raw.

7. Plate and finish. Transfer the salmon and broccolini to plates or a platter. Drizzle the camelina-lemon mixture generously over everything — don’t be shy. Spoon the reserved miso glaze over the salmon. Scatter the sesame seeds and torn herbs across the top. Serve immediately, with rice or grains if you like.

[Process image: hand drizzling the finishing oil over the plated dish]

What to serve it with

This dish is built around umami and char, so the side wants to be quiet — something that catches the drizzle and absorbs the miso. We default to short-grain white rice. Farro or barley work just as well if you want more chew. A simple lemony arugula salad is the right answer if you want something raw on the plate — dress it with a little more camelina oil and a squeeze of the same lemon.

Wine, if you’re pouring: a dry Riesling, an Albariño, or a chilled Beaujolais. The miso plays well with anything bright and not too tannic.

If you don’t have something

• No miso? Use 1 tbsp Dijon mustard plus 1 tsp soy sauce in its place. Different flavor, similar lacquered effect on the salmon.

• No broccolini? Asparagus (10 minute roast), green beans (12 minutes), or thick-cut sweet potato wedges (start them 15 minutes before adding the salmon) all work.

• No salmon? Arctic char or steelhead trout are direct subs. For a vegetarian version, use 1-inch-thick slabs of firm tofu, pressed and patted dry. Same glaze, same roast time.

• No fresh herbs? Skip them. The dish doesn’t need them — they’re a finishing flourish, not a structural ingredient.

Notes from our kitchen

Leftovers keep for up to two days in the fridge. The salmon flakes beautifully into rice bowls or grain salads the next day — drizzle a little fresh camelina oil over the cold leftovers to wake them up.

The drizzle itself can be made up to three days ahead. Keep it in a small jar at room temperature; give it a quick whisk before using.

And one note for the brave: the miso glaze, if you make a double batch, is excellent on roasted root vegetables, on grilled chicken thighs, and stirred into noodles. It keeps for two weeks in a sealed jar in the fridge.

If you make this, we’d love to see it. Tag us on Instagram at @camelinasun — there’s nothing better than seeing one of our bottles on someone else’s counter.

And if you’re reading this and don’t yet have our Cooking Oil in your pantry: this is the kind of dish it was made for. Cold-pressed in northwestern Montana, naturally high smoke point, mild enough to disappear into anything. One bottle, most of the cooking.