Roasted Miso Salmon with Lemon and Cilantro with Rosemary Roasted Yukons
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 708
- Total Fat
- 37
- Saturated Fat
- 7
- Carbohydrates
- 42
- Dietary Fiber
- 5
- Sugar
- 2
- Protein
- 49
- Cholesterol
- 117
- Sodium
- 1076
- Total: 38 min
- Prep: 15 min
- Cook: 23 min
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.