Roasted Miso Salmon with Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Cooking spray4 salmon fillets (about 5 ounces each)Salt and freshly ground black pepper1/4 cup fresh lemon juice1 tablespoon rice wine (mirin)1 tablespoon miso paste4 Yukon gold potatoes, cut into 2-inch chunks1 tablespoon olive oil2 cloves garlic, minced2 teaspoons freshly chopped rosemary leaves1/4 cup freshly chopped cilantro leaves
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.
Number of Servings: 4
Recipe submitted by SparkPeople user VMANDALA.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user VMANDALA.
Nutritional Info Amount Per Serving
- Calories: 603.8
- Total Fat: 15.3 g
- Cholesterol: 100.6 mg
- Sodium: 282.0 mg
- Total Carbs: 71.5 g
- Dietary Fiber: 8.3 g
- Protein: 43.7 g
Member Reviews