Baked Salmon In Miso From Itsu

by Itsu The Cookbook |
Published on

Preparation Time

20 minutes






Blend the salmon with a little breast or formula milk.

Finger Food

Flake the salmon into chunks and serve with chunks of chopped up pitta bread.


  • 2 skinned salmon fillets, about 100g each

  • Large handful of green beans, topped

  • Large handful of sugarsnap peas or mangetout

  • Small handful of edamame (soya) beans

  • 2 handfuls of salad leaves, plus grated carrot or chopped radishes for extra crunch (optional)

  • Flatbreads or pitta breads, to serve (optional)

  • 2 tsp sesame and pumpkin seeds, preferably toasted


  • 2 tbsp miso paste

  • 1 tsp water

  • 1 tsp soy sauce


  • Large bunch of coriander

  • 1 tbsp soft/silken tofu

  • 2 lime leaves

  • 1 tsp grated fresh root ginger

  • 1 tbsp brown sugar or sugar alternative

  • 1 tsp rice vinegar

  • 1 tsp fish sauce

  • 1 tsp lime juice

  • 1 tbsp sesame oil

The fresh, healthy ingredients in this salmon and salad wrap make it a perfect dish for lunch

  1. Preheat the oven to 200°C/fan 180°C/gas mark 6.

  2. Meanwhile, make the marinade by combining all the ingredients for it in a bowl.

  3. Place two A4 pieces of foil on a work surface and lay a salmon fillet on each. Cover both sides of the salmon with the marinade and wrap loosely in the foil. Place in a roasting tin and bake for 8–10 minutes (a tail fillet will take less time than a thicker fillet).

  4. Steam or boil the green beans, sugarsnap peas or mangetout and edamame beans for three minutes.

  5. Make the dressing by putting all the ingredients into a blender and whizzing to make a smooth sauce.

  6. Dress the salad leaves, plus the carrot or radishes (if using), with three teaspoons of the herb dressing (saving any leftovers in a jam jar).

  7. Arrange the salad, vegetables and salmon on two flatbreads or pitta breads, sprinkle with the toasted seeds and then roll up. Alternatively, divide the salad between two plates, top with the vegetables, place the salmon alongside and sprinkle with the toasted seeds to finish.

This recipe is taken from Itsu The Cookbook (£15.99, Octopus Books)

Just so you know, whilst we may receive a commission or other compensation from the links on this website, we never allow this to influence product selections - read why you should trust us
How we write our articles and reviews
Mother & Baby is dedicated to ensuring our information is always valuable and trustworthy, which is why we only use reputable resources such as the NHS, reviewed medical papers, or the advice of a credible doctor, GP, midwife, psychotherapist, gynaecologist or other medical professionals. Where possible, our articles are medically reviewed or contain expert advice. Our writers are all kept up to date on the latest safety advice for all the products we recommend and follow strict reporting guidelines to ensure our content comes from credible sources. Remember to always consult a medical professional if you have any worries. Our articles are not intended to replace professional advice from your GP or midwife.