Miso Salmon with Asparagus and Carrots

Prep Time:
35 mins
Total Time:
45 mins

A couple spoonfuls of miso deliver big flavor to steamed salmon, asparagus, and carrots in this healthy weeknight supper. The fish and vegetables are served on a bed of gingery, lemony couscous.


  • 1 cup couscous

  • Kosher salt and freshly ground pepper

  • 2 ½ teaspoons finely grated ginger (from a peeled 1-inch piece)

  • 1 ½ teaspoons finely grated lemon zest, plus wedges for serving

  • 2 tablespoons unsalted butter

  • 1 bunch scallions, white and light-green parts cut into 1-inch pieces, dark-green tops thinly sliced

  • 4 carrots, peeled and cut on the bias into ½-inch pieces (1 ½ cups)

  • 2 tablespoons white or yellow miso

  • 4 boneless, skinless salmon fillets (each 1 inch thick)

  • 1 pound asparagus, trimmed


  1. Bring 1 cup water to a boil in a small pot. Add couscous, 1/4 teaspoon salt, and 1 teaspoon ginger. Remove from heat, cover, and let stand 5 minutes. Add 1/2 teaspoon zest; fluff with a fork.

  2. Melt butter in a large straight-sided skillet over medium-high heat. Add white and light-green parts of scallions; cook 30 seconds. Add carrots, miso, and remaining 1 1/2 teaspoons ginger. Whisk in 1 cup water; bring to a boil, then cover, reduce heat to low, and simmer 3 minutes.

  3. Season fish with salt, pepper, and remaining 1 teaspoon zest. Add to skillet with asparagus, cover, and cook 5 to 6 minutes. Serve over couscous, sprinkled with scallion tops, with lemon wedges alongside.

    Miso Salmon with Asparagus and Carrots recipe
    Ren Fuller
Related Articles