Orange Miso Salmon Bowl

Brown rice is topped with roasted carrots, parsnips and Brussels sprouts for a filling and warming meal in a bowl. The salmon is baked with a zesty miso glaze that doubles as the sauce.

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Prep Time
20 min
Cook Time
30 min
50 min


  • 3 cups halved Brussels sprouts

    1 cup chopped carrots (1-inch pieces)

    1 cup chopped parsnips (1-inch pieces)

    2 tbsp coconut oil, melted

    ½ tsp each sea salt and ground black pepper

    1 cup brown rice, rinsed

    2 oranges (NOTE: Zest oranges to yield 1 tbsp zest, then peel and section both.)

    1½ tbsp yellow miso

    1 tbsp reduced-sodium tamari or soy sauce

    1-inch piece fresh ginger, peeled

    4 5-oz wild salmon fillets


1. Preheat oven to 400°F. On a large, parchment-lined baking sheet, toss Brussels sprouts, carrots, parsnips, oil, salt and pepper; spread evenly on sheet. Bake for 30 minutes, stirring halfway.

2. Cook rice according to the package directions.

3. Meanwhile, in a blender, place orange zest, orange sections, miso, tamari and ginger; blend until smooth.

4. Place salmon fillets on a second parchment-lined baking sheet.Transfer about 2 heaping tbsp sauce into a small bowl; brush over salmon fillets. Bake salmon until cooked through and opaque, 10 to 12 minutes.

5. To assemble, divide rice among 4 bowls. Top each with cooked vegetables, salmon and remaining sauce, dividing evenly.

NOTE: If following our Meal Plan, refrigerate rice, vegetables, salmon and sauce in separate containers. Reheat and assemble when called for.

Nutrition Information

  • Serving Size 1 bowl
  • Calories 521
  • Carbohydrate Content 62 g
  • Cholesterol Content 66 mg
  • Fat Content 14 g
  • Fiber Content 10 g
  • Protein Content 37 g
  • Saturated Fat Content 7 g
  • Sodium Content 809 mg
  • Sugar Content 12 g
  • Monounsaturated Fat Content 3 g
  • Polyunsaturated Fat Content 3 g