with roasted carrots and quinoa
This simple protein and roasted veggies dinner gets loads of flavor from some simple miso-butter. Miso is a soy-based product, so we use aminos in our paleo version. Our vegetarians will be enjoying this as a hearty salad topped with a rich fried egg.
Miso-Butter Salmon with Roasted Carrots:
- Garlic - 1 clove , crushed
- Butter - 4 Tbsp
- Miso, red or white - 2 Tbsp
- Green onions - 2 stalks , chopped
- Carrots - 2 lbs , peeled and chopped
- Salmon - 1 1/2 lbs
- Lemon - 1 , half juice / half wedges
- Quinoa - 2/3 cup , uncooked
- Miso butter - Crush garlic. Take out butter and bring to room temperature (start other steps while waiting). Using a knife or a fork, mash miso, butter, and garlic together. (Can be done up to 5 days ahead)
- Quinoa - Double if making Tuesday’s dinner. Combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
- Green onions / Carrots - Prep as directed. (Can be done up to 3 days ahead)
- Salmon - Rinse and dry. Place into a baking dish.
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- Preheat oven to 425F (218C) degrees.
- Toss carrots with half of the miso-butter and spread out onto a sheet pan. Cover tightly with foil and roast for 10 minutes on bottom rack.
- Spread other half of miso-butter over salmon.
- Remove foil from carrots and bake them for another 15 to 20 more minutes, until golden brown. Bake salmon at the same time on the top rack. Depending on thickness of the salmon, it should take anywhere between 12 to 18 minutes.
- Finish carrots with lemon juice and serve salmon with lemon wedges and chopped green onions. Serve with warmed quinoa. Remember to save half the quinoa if you doubled for Tuesday’s dinner. (For the salmon, I broke it all up to get the sauce all mixed in. Salt and pepper as needed and of course, don’t forget the lemon! It makes a huge difference.)