Enjoy 3 free meal plans and greater ease in the kitchen today! No payment info needed.

Miso-Butter Salmon
with roasted carrots and couscous

Active: 35 minTotal: 35 min
20170116 miso butter salmon nm 3.jpg?ixlib=rails 2.1

While this is a simple protein and roasted veggies dinner at its core, savory miso-butter gives the entire dish a bold boost of flavor and made it a favorite when it was first featured in March 2014.


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
  • Stock, any type - 3/4 cup (sub water)
  • Salt - 1/2 tsp
  • Butter - 2 Tbsp
  • Couscous - 3/4 cup

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


  1. Miso butter - Crush garlic. Take out butter (the portion for the salmon) 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. Cook couscous - Double if making Wednesday's dinner. Combine stock, salt, and butter (the portion for the couscous) in a saucepan. Cover and bring to boil. Remove from heat. Stir in couscous and cover with lid. Let stand for ~5 minutes before fluffing with a fork. (Can be done up to 4 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.


  1. Heat oven to 425F / 218C.
  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. Place salmon on a second sheet pan. Spread remaining 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 couscous. (Remember to save half the couscous if you doubled for Wednesday's dinner.) Enjoy!

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

Get 1 free month
Learn More

No payment info required for trial.


This meal has 50 reviews

Husband liked it. The rest of us were so-so. It was quite salty and the flavors not as good as I had hoped. I did like the carrots however.

By: Kathi
Posted: Apr 23, 2018
Diet: Original

The miso didn't add as much flavor as I expected; miso was great in the ramen noodle dish! I did learn a great way to chop and steam/roast my carrots! Will definitely use this technique again

By: Rachel
Posted: Apr 22, 2017
Diet: Original

Couscous was a little bland, next time I'll add walnuts and raisins!

By: Christopher
Posted: Apr 19, 2017
Diet: Original

I didn't have Miso so I used tahini paste as a substitute, it turned out alright.

By: cody
Posted: Feb 12, 2017
Diet: Original

pretty heavy with the miso butter

By: Laura
Posted: Feb 11, 2017
Diet: Original

Loved the salmon. Next time, I would serve with rice and sautéed spinach. It was a bit miso overload with the carrots.

By: Jessica
Posted: Feb 11, 2017
Diet: Original