Miso Salmon with Zoodles

Serves: 2
Prep: 20 mins
Cook: 15 mins

496 kcal
30g Fats
27g Carbs
29g Protein

Gluten-Free, Dairy-Free


For the salmon:

  • 2 salmon fillets, 4.5 oz. (130g) each
  • 2 tbsp. miso paste
  • 2 tbsp. honey
  • ¼ cup (60ml) tamari, or soy sauce
  • 2 tbsp. ginger, grated
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. sesame oil
  • 2 tsp. sesame seeds

For the zoodles (zucchini noodles):

  • 14 oz. (400g) zucchini noodles
  • 6 radishes, sliced
  • 2 tsp. sesame oil
  • 2 tsp. ginger, grated
  • 1 tsp. honey
  • 2 tbsp. soy sauce
  • juice of 1 lime


Mix all the salmon marinade ingredients. Coat the salmon fillets in the marinade and refrigerate for at least 20 minutes. 

In the meantime, place the zucchini noodles and sliced radish in a bowl. Mix all the ingredients for the dressing and pour over the salad. Mix well and refrigerate.  

Preheat oven to 350°F (180°C).

Place the salmon in an oven safe dish and pour some of the marinade over it. Bake for 12 minutes and then turn the broiler on for about 2-3 minutes to brown the top. Check often to avoid burning.

Once cooked, serve salmon alongside the zucchini salad. Sprinkle with sesame seeds to serve.