In a mixing bowl, combine 2 tablespoons of extra virgin olive oil, 1 tablespoon of dark brown sugar, 1 tablespoon of rice vinegar, 2 tablespoons of soy sauce, ¼ cup of mirin, ⅓ cup of white miso paste, 1 teaspoon of finely minced garlic, and 1 tablespoon of freshly grated ginger. Mix well until everything is fully incorporated.

Place the salmon fillet in a shallow dish and pour the marinade over it. Make sure the marinade coats the salmon evenly. Cover with plastic wrap and let it sit in the fridge for at least 30 minutes, but preferably overnight for maximum flavor.

Preheat your oven to 400°F (200°C). While the oven is heating, line a baking sheet with foil and lightly coat it with olive oil.

Remove the salmon from the marinade, allowing any excess to drip off, and place it skin-side down on the prepared baking sheet. Bake for about 15-20 minutes, or until the salmon is opaque and flakes easily with a fork.

While the salmon is baking, steam the broccoli florets, baby carrots (or sliced carrots), and shelled edamame until they are tender yet still slightly crisp.

Once the salmon is done, sprinkle the finely sliced scallions and toasted sesame seeds over the top. Serve the salmon alongside the steamed vegetables, and garnish with the remaining freshly grated ginger.