Sheet Pan Salmon, Fingerling Potatoes & Asparagus with Citrus Miso Sauce - Patricia Bannan, MS, RDN

Ingredients

• 1 pound fingerling potatoes, halved lengthwise
• 3 tablespoons extra-virgin olive oil, divided
• 1/2 teaspoon sea salt, divided
• 1 bunch asparagus (12 ounces), ends trimmed
• 1 1/2 cups sugar snap peas (optional)
• 4 petite (4- to 4 1/2-ounces each) salmon fillets with skin
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup fresh orange juice
• 1/4 cup fresh lime juice
• 2 tablespoons white miso paste
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons maple syrup
• 1 large garlic clove, minced
• 1/4 teaspoon sea salt
• 1 small serrano chili, extra-thinly sliced crosswise
• 1/4 cup packed small fresh cilantro leaves with tender stems
• 1 lime sliced (optional)