1. Preheat your oven to 400°F to prepare for roasting the salmon.
2. In a small bowl, mash together 1 tablespoon of white miso paste and 2 tablespoons of softened butter with a fork to create the miso butter mixture.
3. Line a baking sheet with parchment paper. Place the salmon filets, skin side down, on the baking sheet.
4. Evenly spread the miso butter mixture over the top of each salmon filet, ensuring the surface is fully covered. Add a pinch of black pepper to taste.
5. Bake the salmon in the preheated oven for about 15 minutes or until it flakes easily with a fork, ensuring it’s moist and flavorful.
6. While the salmon bakes, prepare the Sizzled Scallion Salsa Verde. Combine 2 large chopped scallions, 1 thinly sliced shallot, minced garlic (4 cloves), and 1/2 teaspoon Aleppo pepper in a medium bowl.
7. Heat 1/4 cup of olive oil in a small pan over medium heat until hot but not smoking. Carefully pour the hot oil over the scallion mixture in the bowl. Allow it to sit and cool for about 10 minutes to meld the flavors.
8. Stir in 2 tablespoons of chopped cilantro, 1 tablespoon of red wine vinegar, and the juice of half a lemon into the scallion mixture to complete the salsa verde. Mix well to incorporate all ingredients evenly.
9. Once the salmon is cooked and out of the oven, plate it over a bed of rice, mixed greens, or mashed potatoes, depending on your preference.
10. Generously spoon the prepared Sizzled Scallion Salsa Verde over the salmon to enhance its flavor and presentation.
11. Serve immediately and enjoy the balanced combination of the rich, umami miso butter salmon and the fresh, zesty salsa verde.