This spring salad uses miso, which is salty, tangy, and savory—a perfect complement to leftover winter citrus. Grab a forkful of sweet and salty salmon, tangy and luscious oranges, and herbaceous peppery microgreens. 

The microgreens come from @greengirlproduce, a local company that provides fresh, artisanal, and sustainable microgreens for the Memphis community.

Prep Time: 15 minutes | Total Cook Time: 12 minutes | 2 Servings


For the Salmon

  • 3/4-1 lb. salmon filet
  • 1 Tbsp dark brown sugar
  • 1/2 tsp paprika
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

For the Vinaigrette

  • 1/2 tsp white miso paste
  • 2 Tbsp fresh-squeezed orange juice
  • 1 tsp orange zest
  • 1 tsp fresh ginger
  • 1 Tbsp avocado oil
  • 1/2 Tbsp rice wine vinegar
  • 1 tsp maple syrup

Additional Salad Ingredients

  • 2 large handfuls of spinach
  • Microgreens
  • 1 orange, peeled and cut into segments
  • 1 tsp sesame seeds, toasted


  1. Preheat oven to 350F.
  2. Combine the dark brown sugar with paprika and sea salt. Rub the salmon filet with the spice mixture.
  3. Bake the salmon for about 12 minutes (or until cooked through) on a foil-lined, greased baking sheet with the skin side down. The cook time will depend on the thickness of the salmon. Flake the salmon when it’s done.
  4. While the fish bakes, make the dressing. In a small bowl whisk the miso paste, orange juice and zest, ginger, avocado oil, rice wine vinegar, and maple syrup until combined. 
  5. To serve, place one large handful of spinach into each bowl, add flaked salmon, orange segments, sesame seeds, and microgreens. Drizzle each salad with Miso Vinaigrette.

Kristen Rosania is a Memphis-based meal prep chef, recipe developer, and the creator behind @forlemonsake, a social channel showcasing that home-cooked is always best. She believes in cooking real food with real ingredients. For more info visit and follow along on Instagram and Facebook.