Salmon with roasted miso vegetables recipe
 A nutritious, quick and easy dinner for two – roasted potatoes and greens in a miso dressing with pieces of perfectly seasoned pan-fried salmon. 300g/10½oz baby new potatoes, halved150g/5½oz green beans, trimmed150g/5½oz Tenderstem broccoli, sliced diagonally2 tsp olive oil2 x 150g/5½oz pieces skinless salmon filletssalt and freshly ground black pepperlemon wedges, to serve 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 miso2 tsp olive oil2 tsp white wine vinegar½ tsp toasted sesame oil½ tsp honey 1–2 tbsp hot water 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 Method 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. Preheat the oven to 230C/210C Fan/Gas 8 and put a roasting tin on the middle shelf to heat up. 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. 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. 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. 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. 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. Serve the salmon with the vegetables and lemon wedges. Recipe tips You can cook the potatoes and beans in an air fryer, set to 180C. When the par-boiled potatoes have steam-dried, toss them in some olive oil and add to the air fryer. Cook for 6–8 minutes, then add the beans and the broccoli. Cook for a further 3 minutes until the vegetables are crisped. You can substitute ordinary broccoli and/or cauliflower, cut into florets, for the Tenderstem and beans.