Miso Maple Salmon is an earthy, sweet, salty one pan supper made in 30 minutes or less and is full of protein and vegetables.
- 1 ½ pounds salmon fillet, skin removed
- Celtic sea salt and fresh pepper
- 4 teaspoons organic maple syrup
- 1 tablespoon organic white miso or yellow miso
- 1 tablespoon rice vinegar
- 2 teaspoons gluten free tamari (soy sauce)
- 1 clove garlic, grated
- 1 ¼ pounds string beans, trimmed*
- 2 tablespoons olive oil
- Pinch red pepper flakes (optional)
- ¼ teaspoon toasted sesame oil (optional)
- ¼ cup roughly chopped cilantro or parsley
- 4 lemon wedges for serving
- Cut the salmon into 4 pieces. If you have a section from the belly that is thinner cut that separately since it will cook faster. (see the photos)
- Season the salmon with salt and pepper
- In a small bowl combine the maple syrup, miso, rice vinegar, tamari, and garlic. Mix until smooth.
- Put the salmon on a plate and pour the sauce on top. Gently rub it onto both sides of the fish.
- Heat oven to 425 degrees and line a sheet pan with parchment paper.
- Let the salmon sit at room temperature while the oven heats up.
- In the meantime, toss the string beans with the olive oil, red pepper flakes and sesame oil (if using). Season with salt and pepper.
- Place the salmon, cut side up and all the marinade on the sheet pan.
- Spread the string beans around the salmon.
- Roast on the top shelf of your oven for 10-12 minutes until the salmon is beginning to flake, but still has a little translucency in the middle. Use a knife to check.
- If you have a thinner belly piece, it will probably be done at 8-9 minutes. Remove it from the oven onto a plate and continue to cook the rest of the salmon until done.
- Serve garnished with chopped cilantro and lemon wedges.
The string beans will be crisp, if you prefer them to be more tender, blanch them in salted water for 3 minutes and drain.
- Category: Dinner, Fish
- Cuisine: Paleo, Gluten Free, Dairy Free
Keywords: miso maple salmon