Miso Honey Salmonwith Loaded Potatoes

Microwave the potatoes on high for 5–7 minutes, or until they are just soft enough to pierce with a fork.

Preheat the oven to 400°F (400°F). Rub the softened potatoes with olive oil, then season generously with salt, pepper, and garlic powder.

Place the seasoned potatoes on a baking sheet and bake for 20–25 minutes, turning once, until the skins are golden and crisp.

While the potatoes are baking, prepare the glaze: whisk together white miso, honey, soy sauce, sesame oil, and lemon juice until smooth.

Pat the salmon fillets dry, brush them evenly with the miso‑honey glaze, and place them on a separate baking sheet.

Bake the glazed salmon at 400°F (400°F) for 10–15 minutes, or until the flesh flakes easily with a fork.

Steam the spinach for 2–3 minutes, just until wilted, then set aside.

Remove the potatoes from the oven, top each with a portion of steamed spinach and a glazed salmon fillet, and drizzle any remaining glaze over the dish.