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Miso Baked Salmon with Asparagus

Miso Baked Salmon with Asparagus

Equipment

1/2 sheet pan or cookie sheet

Foil for covering sheet

Another great one pan meal, this one is a winner for a lovely late spring or early summer dinner al fresco.

Ingredients

  • 4 - 8oz fillets of salmon, bones removed
  • 1–2 bunches of asparagus, stems trimmed
  • handful of shishito peppers (12-15)
  • 1 lime, cut into wheels
  • Kissed by Binchotan Japanese Chile Blend
  • FOR THE MISO BUTTER
  • 4 Tbsp unsalted butter, softened
  • 4 Tbsp white miso

Steps:

  • Preheat oven to 425F.
  • Oil sheet pan and add salmon, asparagus and shishito peppers without overcrowding.
  • Mix butter and miso together and spread over salmon.
  • Add a couple of dollops of miso butter on the asparagus and shishitos.
  • Sprinkle with Kissed by Binchotan to your liking. (this blend is on the spicier side and a little goes a long way).
  • Add lime wheels onto salmon.
  • Bake for 10 minutes or until salmon is slightly brown on edges.
  • Serve over brown rice or a bed of spinach for a quick, easy and healthy meal.

Things to remember

  • White miso is the mildest of the misos, and lightest in salt content
  • After baking, squeeze lime slices over the salmon and add salt to taste (if needed)
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