Tired of dinner decisions? Enjoy a 30 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Miso-Butter Salmon
with roasted carrots and quinoa

Active: 35 minTotal: 35 min

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.

Ingredients

Servings:
4
Metric
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:
  • Quinoa - 2/3 cup, uncooked

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

Prep

  1. 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)
  2. 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)
  3. Green onions / Carrots - Prep as directed. (Can be done up to 3 days ahead)
  4. Salmon - Rinse and dry. Place into a baking dish.

Make

  1. Preheat oven to 425F (218C) degrees.
  2. 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.
  3. Spread other half of miso-butter over salmon.
  4. 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.
  5. 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.)

Get access to all of our delicious recipes and time-saving meal plans!

Get 1 free month
Learn More


Reviews

This meal has 32 reviews

Salmon was just ok but really liked the carrots so saving this.

By: Laura
Posted: Jan 11, 2019
Diet: Original

Not a crowd pleaser. Tasty for adults but kids not thrilled about quinoa, carrots or salmon.

By: Kim
Posted: Jan 16, 2018
Diet: Gluten-free

This meal was only okay. We had a nice piece of salmon, so the fish was good, but it all seemed very bland. There are other much better salmon recipes on this site.

By: Kate
Posted: Jul 29, 2014
Diet: Original

YUMMY in my tummy. I preferred to eat the salmon in bits mixed up with the carrots and quinoa. I think next time I'll make with couscous instead of quinoa, as hubby/son didn't care for the lack of flavor in the couscous (even though I cooked it in chicken stock). Love having a new go-to recipe for salmon, one of our favorites!

By: Amanda
Posted: Apr 21, 2014
Diet: Original

SO GOOD. I added a bit of agave to the miso butter to cut the saltiness. Having the carrots again soon!

By: Lori
Posted: Apr 16, 2014
Diet: Original

YUM. I want to coat everything in this delicious sauce!

By: Katie
Posted: Apr 14, 2014
Diet: Original