Honey-Miso Salmon on Greens

Course: Entree

Cuisine: American, Asian

Keyword: Honey-Miso Salmon, Miso Salmon

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: servings

Calories: 667kcal

This Honey-Miso Salmon on Greens pairs sweet-savory glazed salmon with quinoa, greens, and avocado for a protein-rich meal that supports heart and brain health.

Print Recipe

US Customary - Metric

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
⅓ 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