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Citrus-Miso Salmon with Green Beans

Cook Time:
25 mins
Prep Time:
15 mins


  • 3 tablespoons white miso paste
  • 2 tablespoons grapeseed or sunflower oil
  • 2 tablespoons fresh orange juice
  • 1 tablespoon fresh lime juice, plus wedges for serving
  • 2 teaspoons low-sodium soy sauce
  • 1 pound green beans, trimmed
  • 4 skin-on center-cut salmon fillets (about 6 ounces each)
  • 1 teaspoon sesame seeds, toasted

Chef notes

Salmon has always been my favorite fish, and this classic glaze never disappoints. One of the characters in my first novel eats it as a celebratory dish after winning a big academic award.



Preheat the oven to 450 F with the rack in the middle position. Grease a heavy baking sheet with cooking spray.


In a small bowl, whisk together the miso, oil, orange juice, lime juice and soy sauce until combined.


In a large bowl, add the green beans and 1 tablespoon of the miso mixture and toss to coat the beans.


Evenly brush the salmon (top and sides) with the remaining miso mixture and let stand at room temperature for about 10 minutes.


Evenly spread the green beans on the baking sheet and transfer to the oven. Roast for 6 minutes until sizzling and beginning to brown. Remove the pan from the oven and carefully stir the beans. Using tongs, transfer the salmon to the baking sheet, resting the fillets directly on top of the beans.


Return the pan to the oven and roast until the salmon is firm to the touch and an instant-read thermometer registers 120 F at the thickest point, about 10 minutes.


Remove the pan from the oven and let stand for about 10 minutes to cool. To serve, sprinkle the salmon and green beans with sesame seeds and lime wedges.