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

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Instructions

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. 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 cilantro sprinkled over top and all of the potatoes on the side. Reserve remaining salmon for salad.