Roasted Miso Salmon with Lemon and Cilantro with Rosemary Roasted Yukons

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  • Level: Easy
  • Total: 38 min
  • Prep: 15 min
  • Cook: 23 min
  • Yield: 4 servings
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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


  1. Preheat oven to 400 degrees F. Coat a large roasting pan with cooking spray.
  2. 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.
  3. 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).
  4. Roast salmon and potatoes 20 to 25 minutes, until fish and potatoes are fork-tender.
  5. 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.