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Miso Lime Salmon Bowls

These Miso Lime Salmon Bowls are full of yummy protein and nutritious kale, then topped with a fragrant sweet and spicy dressing,

Miso Lime Salmon Bowls - Real Plans

A delicious bowl full of yummy protein and nutritious kale topped with a fragrant sweet and spicy dressing, these miso lime salmon bowls will make you look like a gourmet chef. Plus, no need to spend all night in the kitchen cleaning up!


Miso Lime Salmon Bowls

  • 2h 40m
  • 20m
  • 3h


  • 4 tsp. white miso
  • fresh ground black pepper
  • 1 avocado
  • 1 pinch coarse sea salt, plus more to taste
  • extra virgin olive oil, for kale
  • 1 bunch kale
  • 1 pkg udon noodles
  • 1 1/2 2 pounds wild caught salmon (6 oz filet per person)
  • 1/2 tsp. garlic powder
  • 4 limes
  • 2 tbsp. rice wine vinegar
  • 1 1/2 inches ginger

For the dressing:

  • 2 tbsp. rice wine vinegar
  • 2 tsp. sesame oil
  • 4 tsp. raw honey
  • 1 pinch chili flakes, optional


  1. Juice half of the limes for the marinade. Quarter lime (one slice per serving for garnish). Peel and grate the ginger.
  2. In a shallow dish big enough to hold the salmon in a single layer, combine miso, ginger, rice wine vinegar, lime juice, and garlic powder. Add the salmon filets and refrigerate for 2-3 hours.
  3. Preheat oven to 425F.
  4. Fill a medium-sized saucepan with filtered water, add a generous pinch of salt and bring to a boil. Meanwhile prepare the veggies in the next step. Add the udon noodles. Cook according to instructions on the package, and rinse with cold water after draining. Set aside.
  5. Remove tough center stalk from kale and toss in a little olive oil and sea salt. Set aside.
  6. Prepare garnishes: Slice green onions thinly on the diagonal; peel and thinly slice avocado.
  7. Remove the salmon from the marinade and place on a baking sheet lined parchment paper or silpat. Bake for about 15 minutes until the salmon is nearly cooked through.
  8. Switch the oven to the high broiling setting. Add the kale in a single layer to the same baking sheet as the fish. Cook 1-2 minutes with the oven ajar until the kale has crisped. Watch closely to avoid burning the kale. Remove from oven.
  9. Juice remaining lime for dressing. Add remaining dressing ingredients and whisk well.
  10. To each serving bowl add: udon, salmon, and kale. Garnish with sliced avocado, green onions, sesame seeds, and a lime wedge. Drizzle with dressing and serve.


  • 4
  • 1
  • 696
  • 47g
  • 68g
  • 8g
  • 26g
  • 4g
  • 92mg
  • 9g
  • 922mg
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