Salmon Roasted with Miso Vinaigrette

Serves 4

Miso vinaigrette:

¼ cup olive oil 2 tablespoons white miso 2 tablespoons mirin or rice vinegar Juice of ½ lemon 1 tablespoon honey ½ teaspoon chile paste 1 clove garlic,

minced Salt and pepper, to taste

Salmon:

¾ to 1 pound vegetables, trimmed into bite-sized pieces 4 salmon fillets, 4 to 6 ounces each

1. Heat the oven to 400 degrees. Line a sheet pan with parchment paper or foil and set aside.

2. Mix the vinaigrette ingredients. Taste and adjust seasoning to your preference.

3. Place the vegetables in a large bowl. Season them with salt and pepper and toss them with half the vinaigrette.

4. Arrange the vegetables on the prepared sheet pan. Nestle the salmon fillets in among the vegetables, season with salt and pepper and pour the remaining vinaigrette over the fish.

5. Roast the salmon and vegetables for 10 minutes, then check every 4 to 5 minutes until they are roasted to your preference. As a general rule of thumb, salmon fillets will require about 5 minutes of roasting per ½ inch of thickness. If you like more caramelization and crispy edges on your vegetables, you can remove the salmon, then broil the vegetables for 2 to 3 minutes more.