• Adjust rack to middle position and preheat oven to 425 degrees (middle and top positions for 4 servings). Wash and dry produce. • Peel and slice sweet potato into 1/2-inch-thick rounds. Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Core, deseed, and dice bell pepper into 1/2-inch pieces. Halve, peel, and cut onion into 1/2-inch-thick wedges.

• Toss sweet potato, zucchini, bell pepper, and onion on a baking sheet with a drizzle of oil (for 4 servings, use 2 baking sheets; roast on top and middle racks). Season generously with salt and pepper. • Roast on middle rack, tossing halfway through, until browned and tender, 25-30 minutes.

• Meanwhile, pat salmon* dry with paper towels and season generously all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add salmon to pan, skin sides down. Cook until skin is crisp and fish is almost cooked through, 5-7 minutes. Flip and cook until opaque and cooked through, 1-2 minutes more. • Turn off heat; transfer to a plate. Reserve pan.

• Heat same pan over medium-high heat. Add miso sauce concentrate, maple syrup, 1/4 cup water (1⁄3 cup for 4 servings), and a pinch of salt. Simmer until slightly thickened, 2-3 minutes. Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) until melted. • Divide sweet potato jumble and salmon between plates. Spoon glaze over salmon; drizzle any remaining glaze over sweet potato jumble and serve. Salmon is fully cooked when internal temperature reaches 145º.