2) Season the salmon with salt and black pepper and place in a roasting pan. In a small bowl, whisk together the lemon juice, rice wine and miso paste. Brush the mixture all over the salmon in the pan.
3) In a large bowl, combine the potatoes, oil, garlic, rosemary and salt and black pepper to taste. Toss to coat the potatoes. Arrange the potatoes alongside the salmon (or on a separate baking sheet if there's not enough room).
4) Roast the salmon and potatoes for 20 to 25 minutes, until both are fork-tender.
5) Serve the salmon fillets with the coriander sprinkled over top and the potatoes on the side.