Roasted Miso Salmon with Lemon and Cilantro with Rosemary Roasted Yukons

Total Time:
38 min
Prep:
15 min
Cook:
23 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Cooking spray
  • 6 salmon fillets (about 5 ounces each)
  • Salt and freshly ground black pepper
  • 1/4 cup fresh lemon juice
  • 1 tablespoon rice wine (mirin)
  • 1 tablespoon miso paste
  • 4 Yukon gold potatoes, cut into 2-inch chunks
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons freshly chopped rosemary leaves
  • 1/4 cup freshly chopped cilantro leaves
Directions

Preheat oven to 400 degrees F. Coat a large roasting pan with cooking spray.

Season salmon with salt and black pepper and place in roasting pan. In a small bowl, whisk together lemon juice, rice wine and miso paste. Brush mixture all over salmon in pan.

In a large bowl, combine potatoes, oil, garlic, rosemary, and salt and black pepper to taste. Toss to coat potatoes. Arrange potatoes alongside salmon (or on a separate baking sheet if there's not enough room).

Roast salmon and potatoes 20 to 25 minutes, until fish and potatoes are fork-tender.

Serve 4 of the salmon fillets with the cilantro sprinkled over top and all of the potatoes on the side. Reserve remaining salmon for salad.


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