Roasted Miso Salmon with Lemon and Cilantro with Rosemary Roasted Yukons

Ingredients

• 0.3 cup freshly cilantro leaves chopped
• 2 cloves garlic minced
• 0.3 cup juice of lemon fresh
• 1 tablespoon miso paste 
• 1 tablespoon olive oil 
• 1 tablespoon rice wine (mirin)
• 2 teaspoons freshly rosemary leaves chopped
• 30 ounces salmon fillet 
• 4 servings salt and pepper black freshly ground
• 4  yukon gold potatoes cut into 2-inch chunks

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• roasting pan

Directions

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.
3. Brush mixture all over salmon in pan.
4. 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).
5. Roast salmon and potatoes 20 to 25 minutes, until fish and potatoes are fork-tender.
6. 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.