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Preheat your oven to 400°F (200°C).
In a small bowl, mash together the white miso paste and butter with a fork until well combined.
Place the salmon filets on a baking sheet, skin side down. Spread the miso butter mixture evenly over the top of each filet. Season with a little black pepper.
Bake the salmon in the preheated oven for 15 minutes, or until the salmon is flaky and cooked through.
While the salmon is baking, prepare the salsa verde. In a medium bowl, combine the finely chopped scallions, sliced shallot, minced garlic, and Aleppo or crushed red pepper.
Heat the olive oil in a pan over medium heat until hot, but not smoking. Carefully pour the hot oil over the scallion mixture in the bowl. Mix together and let sit for about 10 minutes to allow the flavors to meld.
After the mixture has rested, stir in the chopped cilantro, red wine vinegar, and lemon juice. Mix well to combine.
When the salmon is done baking, serve it over rice or greens. Spoon the sizzled scallion salsa verde over the top of the salmon.