Roasted Miso Salmon with Lemon and Cilantro with Ro

Name: Roasted Miso Salmon with Lemon and Cilantro with Rosemary Roasted Yukons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 6 salmon fillets (about 5 ounces each); Salt and freshly ground black pepper; 1/4 cup fresh lemon juice; 1 tablespoon rice wine (mirin); 1 tablespoon miso paste; 4 Yukon gold potatoes, cut into 2-inch chunks; 1 tablespoon olive oil; 2 cloves garlic, minced; 2 teaspoons freshly chopped rosemary leaves; 1/4 cup freshly chopped cilantro leaves

Servings: persons

Cooking spray
6 salmon fillets (about 5 ounces each)
Salt and freshly ground black pepper
1/4 cup fresh lemon juice
1 tablespoon rice wine (mirin)
1 tablespoon miso paste
4 Yukon gold potatoes, cut into 2-inch chunks
1 tablespoon olive oil
2 cloves garlic, minced
2 teaspoons freshly chopped rosemary leaves
1/4 cup freshly chopped cilantro leaves

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.
3
In a small bowl, whisk together lemon juice, rice wine and miso paste.
4
Brush mixture all over salmon in pan.
5
In a large bowl, combine potatoes, oil, garlic, rosemary, and salt and black pepper to taste.
6
Toss to coat potatoes.
7
Arrange potatoes alongside salmon (or on a separate baking sheet if there's not enough room).
8
Roast salmon and potatoes 20 to 25 minutes, until fish and potatoes are fork-tender.
9
Serve 4 of the salmon fillets with the cilantro sprinkled over top and all of the potatoes on the side.
10
Reserve remaining salmon for salad.

449

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Cooking spray, 6 salmon fillets (about 5 ounces each), Salt and freshly ground black pepper, 1/4 cup fresh lemon juice, and more.

Yes, Roasted Miso Salmon with Lemon and Cilantro with Rosemary Roasted Yukons falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Miso Salmon with Lemon and Cilantro with Rosemary Roasted Yukons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions