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These miso salmon and veggie bowls are one of my favorite balanced dinners. They are so flavorful, filling, and packed with 40 grams of protein per serving! The recipe makes four servings, which makes it perfect for meal prep or feeding the whole family.

The star of this recipe is the miso soy glazed salmon. You’ll marinate the salmon for at least 30 minutes in a mixture of miso paste, soy sauce, brown sugar, and ginger. If you have time, you can let it marinate even longer for deeper flavor. The miso adds a rich umami taste that makes this salmon super addictive. Once cooked, the glaze caramelizes and creates a flavorful salmon that pairs perfectly with the rest of the bowl.

I like to serve the salmon with rice, edamame, and baby bok choy. The bok choy cooks quickly and adds greens to your bowl, while the edamame boosts the fiber and protein even more. The salmon provides a great source of omega-3 fats and vitamin D. These bowls are a great example of a balanced meal with protein, fiber, healthy fats, and complex carbohydrates. They keep you full for hours, and even reheat well for lunches throughout the week.

I hope you enjoy these miso salmon and veggie bowls as much as I do. Leave a comment below if you try out this recipe! If you’re looking for more salmon recipes, check out these sticky salmon rice bowls.

Miso Salmon and Veggie Bowls

These miso salmon and veggie bowls are a delicious and nutritious dinner with rice, edamame, sauteed bok choy, and miso glazed salmon.

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Prep 10

Cook 40

Marinate 30

Total 1 25

Course Main Course

Cuisine Japanese

Servings 4

Calories 552 kcal

Ingredients

16 oz salmon
2 tbsp miso paste
3 tbsp low-sodium soy sauce, divided
3 tbsp brown sugar
1 tsp ginger
1 cup uncooked rice (or 2 cups if using pre-cooked rice)
1 tbsp sesame oil
4 heads baby bok choy
2 cups steamed edamame beans
1 tbsp toasted sesame seeds

Instructions

Cut salmon into 4 slices and place in a large ziploc bag.
In a small bowl, mix marinade by adding miso paste, 2 tbsp soy sauce, brown sugar, and ginger. Pour into the bag with salmon and distribute to evenly coat salmon. Place in the fridge to marinate for at least 30 minutes, but ideally for 2+ hours up to overnight.
Cook rice using desired method (if using pre-cooked rice, skip this step).
Once salmon has marinated for at least 30 minutes, pre-heat oven to 400F and line a baking sheet with foil. Place salmon on baking sheet and spoon any remaining marinade over top. Bake on the top oven rack for 6-7 minutes (until salmon is almost cooked through), then broil for 2 minutes to brown the top of the salmon.
Meanwhile, heat a large pan with sesame oil over medium heat. Chop bok choy and add to pan. Add remaining 1 tbsp of soy sauce and stir. Sautee for 3-5 minutes until stems are cooked through.
Heat edamame beans in the microwave or stovetop.
Once the rice is fully cooked, assemble your bowls by adding rice, edamame, bok choy, and salmon to the bowl. Top with toasted sesame seeds and enjoy!