Swirl together miso and butter in a hot pan, and find your salmon dressed with something delightful. The creamy butter and umami miso marry to form a richness and depth almost unbearably delicious when combined with the seared, then baked salmon. One taste, and you'll find yourself using miso butter for everything.
Trim ends off green beans.
Trim and thinly slice green onions.
Pat salmon fillets dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.
Sear the Salmon
Place a medium oven-safe non-stick pan over medium-high heat and add 1 tsp. olive oil.
Place salmon in hot pan, skin side up, and cook until lightly browned, 2-4 minutes.
Finish the Salmon
Flip salmon, and place pan in hot oven.
Roast until salmon reaches a minimum internal temperature of 145 degrees, 7-9 minutes.
While salmon roasts, cook green beans.
Cook the Green Beans
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add garlic and almonds to hot pan and cook until aromatic, 30 seconds.
Add green beans and cook, 1 minute.
Add ¼ cup water, ½ tsp. salt, and a pinch of pepper. Cover, and cook until tender, 4-6 minutes.
Set aside 1 Tbsp. green onions. Sprinkle remaining green onions over green beans. Transfer to a plate.
Reserve pan, no need to wipe clean.
Make the Butter
Return pan used to cook green beans to medium-high heat. Add butter, reserved green onions, and miso paste to pan and stir constantly until miso is completely incorporated, 1-2 minutes.
Remove from burner.
Plate dish as pictured on front of card, serving butter over salmon and squeezing lime quarters over dish to taste. Bon appétit!