Preheat oven to broil. Line a large sheet pan with aluminum foil.
Pat salmon filets dry and lay on sheet pan.
Place trimmed green beans on sheet pan with salmon, and drizzle with olive oil.
Combine tamari, miso, water, and maple syrup in a small bowl, and stir well to combine.
Brush miso mixture on top of salmon and green beans.
Broil in oven for ~5-10 minutes, or until desired level of doneness. (I cooked mine for 8)
Remove salmon and green beans from oven.
Make the Salmon Salads
While the salmon is is the broiler, bake 2 sweet potatoes in a microwave oven. Prick clean potatoes with a fork all around, and bake on a microwave safe dish for 5 minutes. Turn sweet potatoes over and bake for an additional 5 minutes, or until soft.
Place greens and cubed sweet potatoes in a large salad bowl, add olive oil and vinegar, along with salt and pepper to taste, and toss well to combine.
Divide greens/sweet potato mixture between 4 plates. Top each plate with 1 piece of salmon, 1/4 of the green beans, and 1/4 cup kalamata olives. Enjoy!
This Miso Maple Broiled Salmon Nicoise Salad is gluten free (if you are celiac, be sure to use gluten free tamari and gluten free miso paste), low FODMAP, and paleo friendly.
You can make two meals out of one with this recipe like I did:1. Miso Maple Broiled Salmon & Green Beans (delicious served with an orange on the side) 2. Miso Maple Broiled Salmon Nicoise Salad (if you're adding the salmon and green beans to the salad the next day, no need to reheat. They are delicious cold!)
If you're watching your sodium intake, you may want to omit the olives from the salad. Both the miso and low sodium gluten free tamari add quite a bit of sodium.
If you use parchment paper, prepare for it to burn a little. Oops! This wasn't a big problem, but it may be better to line your baking sheet with aluminum foil instead.