Miso-Glazed Salmon with Roasted Eggplant & Broccolini

Miso-Glazed Salmon with Roasted Eggplant & Broccolini
Ingredients:

1 medium-large globe eggplant, cut into ~1-inch cubes (about 545 g or 6 ½ cups, or use 3 medium Japanese eggplants)
2-3 Tbsp olive or avocado oil (divided)
2 Tbsp white miso paste (or chickpea miso, gluten-free as needed)
1 Tbsp tamari (or soy sauce, gluten-free as needed)
1 Tbsp rice vinegar
1 ½ Tbsp minced fresh ginger
1 Tbsp chili garlic sauce (or 2 tsp minced garlic + 1 tsp red pepper flakes)
2 tsp honey or maple syrup
1 bunch broccolini (or 3 cups (~160 g) broccoli florets)
3 (~4-oz each) skin-on salmon fillets
Instructions:

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.

Roast the eggplant:

Place the cubed eggplant on the baking sheet and drizzle with 1-2 tbsp of olive oil. Toss to coat evenly, then season with salt and pepper. Roast in the oven for 20-25 minutes, flipping halfway through, until the eggplant is golden brown and tender.
Make the miso glaze:

While the eggplant is roasting, prepare the miso glaze. In a small bowl, whisk together the white miso paste, tamari (or soy sauce), rice vinegar, minced ginger, chili garlic sauce (or garlic and red pepper flakes), and honey (or maple syrup) until smooth and well combined.
Prepare the salmon:

When the eggplant is about halfway done, heat a non-stick or cast iron skillet over medium-high heat. Drizzle with the remaining 1 tbsp of olive oil. Once hot, add the salmon fillets, skin-side down, and cook for about 4-5 minutes, until the skin is crispy. Flip the fillets and cook for an additional 3-4 minutes, or until the salmon is cooked to your desired doneness (it should flake easily with a fork).
Brush the salmon fillets with the miso glaze during the last minute of cooking to coat them in the sauce.
Prepare the broccolini:

While the salmon cooks, steam or blanch the broccolini (or broccoli florets) for about 2-3 minutes until just tender but still vibrant. Alternatively, you can add the broccolini to the sheet pan with the eggplant for the last 10 minutes of roasting (if using broccoli florets, add them sooner).
Serve:

On a serving platter, arrange the roasted eggplant and broccolini. Top with the glazed salmon fillets. Drizzle any remaining miso glaze from the pan over the salmon and veggies.
Optional: Garnish with sesame seeds, chopped green onions, or a squeeze of lime for an extra burst of flavor.