Name: Roast Salmon with Miso Glaze and Sugar Snap Peas
Ingredients: 1 tablespoon olive oil plus more for brushing; 1/4 cup good-quality teriyaki sauce; 1/4 cup white miso (fermented soybean paste); 2 scallions, green and white parts separated, finely chopped; 4 6-ounce salmon fillets (about 1 1/2-inch thick); 12 ounces sugar snap peas, trimmed, stringed; Kosher salt

Ingredients

1 tablespoon olive oil plus more for brushing
1/4 cup good-quality teriyaki sauce
1/4 cup white miso (fermented soybean paste)
2 scallions, green and white parts separated, finely chopped
4 6-ounce salmon fillets (about 1 1/2-inch thick)
12 ounces sugar snap peas, trimmed, stringed
Kosher salt

Steps

Arrange racks in upper and lower thirds of oven and preheat to 450°. Brush 2 large rimmed baking sheets with oil. Purée teriyaki sauce, miso, and white parts of scallions in a blender on low speed until smooth. Arrange salmon fillets on a prepared baking sheet. Spread miso mixture over salmon, dividing evenly. Roast salmon on top rack until almost cooked through, about 7 minutes.
Meanwhile, toss 1 Tbsp. oil and sugar snap peas on remaining baking sheet and season with salt. Roast peas on bottom rack until crisp-tender, about 3 minutes. Transfer salmon to plates and sprinkle with green parts of scallions. Divide peas among plates.