Roasted miso salmon with rosemary roasted potatoes

  • Cooking spray
  • 4 salmon fillets (about 150g each)
  • Salt and freshly ground black pepper
  • 60ml fresh lemon juice
  • 15ml rice wine (mirin)
  • 1 tbsp miso paste
  • 4 Yukon gold potatoes or similar, cut into 5cm chunks
  • 15ml olive oil
  • 2 cloves garlic, minced
  • 2 tsp freshly chopped rosemary leaves
  • 35g freshly chopped coriander leaves
1) Preheat the oven to 200C/Gas 6. Coat a large roasting pan with cooking spray.

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.

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