Salmon with roasted miso vegetables

• servings: 2 servings
• active time: 30 minutes
• total time: 1 hour

Ingredients

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

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

Directions

Preheat the oven to 230C/210C Fan/Gas 8 and put a roasting tin on the middle shelf to heat up.

Bring a pan of salted water to the boil and add the potatoes. Bring back up to the boil, cook for 6–7 minutes until tender, then drain and leave to steam dry for a couple of minutes.

Meanwhile, whisk the dressing ingredients together in a large bowl, adding a little hot water to thin the dressing to a pourable consistency.

Tip the potatoes, beans and broccoli into the preheated roasting tin, drizzle with oil and season with salt and pepper. Give everything a good mix, then roast for 10 minutes until the potatoes are soft and the vegetables are beginning to caramelise. Pour the dressing over and toss to coat.

Heat a non-stick frying pan over a high heat and season the salmon with a little salt and pepper. Lay the salmon in the pan and cook without moving for 3 minutes. Gently turn the fish over and cook for a further 2 minutes.

Serve the salmon with the vegetables and lemon wedges.