salmon and arugula salad with avocadoSalmon is one of my favorite superfoods because it’s nourishing to the body and brain. The omega-3 fatty acids do all kinds of favors for our heart, our moods, and our skin. The protein in salmon is also important for staying energized and satisfied. I also love that the tryptophan calms and soothes the mind and helps us stay calm in trying, transitional times like late winter. Oh, and it happens to be delicious.

Salmon is a great way to balance out a season filled with heavy comfort foods as we start thinking ahead to lighter meals and longer daylight hours. This miso salmon is one of my go-to recipes. My favorite way to eat this is with a big salad, but it’s also wonderful with roasted veggies and sautéed spinach. Enjoy!

  • 1 tbsp red miso paste
  • 1 tbsp rice or apple cider vinegar
  • 1 clove garlic, minced
  • 1 tsp maple syrup
  • 2 tbsp olive oil, divided
  • 1 lb wild salmon
  • Juice of 1 lemon
  • Sea salt and pepper to taste


  1. Preheat oven to 400 degrees F.
  2. To make miso marinade, whisk together miso paste, vinegar, garlic, maple syrup, and 1 tbsp olive oil. Pour over salmon and allow to marinate for at least an hour.
  3. Bake salmon until opaque, about 10-15 minutes. Season with lemon, salt, and pepper to taste.

Serves 4

What’s your favorite fish? 

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