Fish, General

Salmon with Roasted Miso Vegetables

This recipe is courtesy of BBC GoodFood.


  • 300g/10½oz baby new potatoes, halved
  • 150g/5½oz green beans, trimmed
  • 150g/5½oz Tenderstem broccoli, sliced diagonally
  • 2 tsp olive oil
  • 2 x 150g/5½oz pieces skinless salmon fillets
  • salt and freshly ground black pepper
  • lemon wedges, to serve

For the miso dressing

  • 1 tbsp white miso
  • 2 tsp olive oil
  • 2 tsp white wine vinegar
  • ½ tsp toasted sesame oil
  • ½ tsp honey
  • 1–2 tbsp hot water


  1. Preheat the oven to 230C/210C Fan/Gas 8 and put a roasting tin on the shelf to heat up. Preferable the middle shelf as it will be done too soon otherwise.

  2. Bring a pan of salted water to a boil and add the potatoes to this pan. Bring back up to the boil, cook for 7 minutes until softened, then drain and leave to steam dry for a couple of minutes. Maybe 3 minutes.

  3. Meanwhile, whisk the dressing ingredients together in a large and or median-sized bowl, adding a little hot water to thin the dressing to a pourable consistency. So it’s able to be added later on.

  4. Tip the potatoes, beans, and broccoli into the preheated roasting tin, drizzle with oil, and drizzle seasoning with salt and pepper. Give it a great mix before roasting for 10 minutes until the potatoes are soft and the vegetables are beginning to caramelize. Pour the dressing over and toss to coat.

  5. Heat a frying pan over high heat and season the salmon with a little salt and pepper. Lay the salmon in the pan and cook without moving for a couple of minutes. Gently turn the fish over and cook for a further 2 minutes. and then serve with the Salmon added!

Banner and Image Credit: BBC

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