A Sweet-Savory Dish of Balance | Honey-Miso Salmon on Greens
There’s something irresistible about the way miso, honey, and soy sauce come together — rich umami with just enough sweetness to make everything taste alive. This Honey-Miso Salmon on Greens is one of those recipes that feels indulgent yet leaves you energized, not heavy.
It’s a perfect weeknight meal that is quick, colorful, and full of satisfying textures of crisp greens, silky salmon, creamy avocado, and a hint of crunch from cashews.
Why This Dish Is Good for You
Did you know that eating fish just twice a week can make a noticeable difference in your long-term health? Regular fish eaters tend to have a lower risk of heart disease, stroke, and even cognitive decline later in life. The reason lies in the omega-3 fatty acids and minerals found in fish like salmon, nutrients that keep your heart strong, your brain sharp, and inflammation in check. To get the most benefit, choose fish that are naturally low in mercury (like salmon, sardines, and trout).
What Makes Honey-Miso Salmon on Greens so Nourishing?
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Rich in Omega-3s: Salmon supports heart, brain, and joint health.
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Miso Magic: Fermented soy provides gut-friendly probiotics and savory umami flavor.
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Protein & Fiber Power: Quinoa and greens make this bowl both filling and blood-sugar-friendly.
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Healthy Fats: Olive oil, salmon, avocado, and cashews deliver nourishing fats that promote skin and hormone health.
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Antioxidant Boost: Colorful peppers and cranberries provide vitamins A and C for immune and cellular support.
Honey-Miso Salmon on Greens
Ingredients
- 4 salmon fillets
- 1/4 cup olive oil plus 2 tablespoons for dressing
- 3 tablespoons miso paste
- 2 teaspoons soy sauce
- 3 tablespoons honey
- 2 cloves garlic minced
- ¼ teaspoon ground black pepper
For the Salad:
- 3 cups mixed dark greens such as shredded kale, spinach, or arugula — I like a mix of kale and arugula
- 1 cups cooked quinoa
- ¾ cup julienned yellow or red sweet peppers
- ½ cup chopped cashews reserve 1–2 tablespoons for garnish
- â…“ cup dried cranberries
- 1/2 avocado diced
- Optional: crumbled goat cheese
- 1/2 Optional: small sweet apple julienned
Instructions
- Preheat the broiler with the oven rack positioned at the top. Line a sheet pan with parchment paper.
- Make the marinade: In a medium bowl, whisk together ¼ cup olive oil, miso, soy sauce, honey, garlic, and pepper.
- Marinate the salmon: Add the salmon fillets to the bowl, turning to coat evenly. Let sit for 10 minutes while you prepare the salad.
- Assemble the salad: In a large bowl, toss together the greens, quinoa, peppers, chopped cashews (reserving a few for garnish), cranberries, and avocado.
- Broil the salmon: Place salmon on the prepared sheet pan and broil for 5–6 minutes, until the glaze is caramelized and the fish flakes easily.
- Make the dressing: While the salmon cooks, whisk 2 more tablespoons of olive oil into the leftover marinade.
- Dress the greens: Drizzle a few spoonfuls of dressing over the salad and toss well to coat.
- Plate and serve: Divide the greens between four plates, top each with a salmon fillet, drizzle with remaining dressing, and sprinkle with reserved cashews (and goat cheese, if using).
Nutrition
Some other recipes you may like:
DREAMY EGGPLANT PARMESAN
Roasted Tomato and Fresh Arugula Spaghetti
DELICIOUS VEGAN SOFRITOS
Discover more from A Nourished Life by Eva Marie
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