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 ½ tsp. salt and a pinch of pepper.
Start the Green Beans
Toss green beans with 1 tsp. olive oil, almonds, garlic, ¼ tsp salt, and a pinch of pepper on one side of prepared baking sheet.
Spread into a single layer on their side (some overlap is ok). Roast in hot oven, 8 minutes.
Remove from oven. Green beans will finish in a later step.
While green beans roast, sear salmon.
Sear the Salmon
Place a medium 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, 3-4 minutes.
Carefully, transfer salmon to empty side of baking sheet, seared side up.
Reserve pan; no need to wipe clean.
Finish the Salmon
Set aside 1 Tbsp. green onions. Place remaining green onions on green beans.
Roast until salmon reaches a minimum internal temperature of 145 degrees and green beans are fork-tender, 7-9 minutes.
Make the Butter
When salmon has roasted 5 minutes, return pan used to sear salmon 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!