Roasted miso salmon with lemon and coriander with rosemary roasted yukons

  • Preparation Time15 mins
  • Cooking Time23 mins
  • Serves4
  • DifficultyEasy
Cooking spray
6 salmon fillets (about 140 g each)
Salt and freshly ground black pepper
60 ml fresh lemon juice
1 tbsp rice wine (mirin)
1 tbsp miso paste
4 Yukon gold potatoes, cut into 5 cm chunks
1 tbsp olive oil
2 cloves garlic, minced
2 tsps freshly chopped rosemary leaves
60 g freshly chopped coriander leaves

1) Preheat oven to 200 degrees C. 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 coriander sprinkled over top and all of the potatoes on the side. Reserve remaining salmon for salad.

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