NUTRITION

SERVINGS

INGREDIENTS

10 oz Salmon fillet

1 bunch Asparagus

0.5 cup Shelled edamame

0.5 cup Cooked quinoa

1 tbsp Sesame oil

1 tbsp Tamari

1 tbsp Lemon juice

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Red pepper flakes

1 tsp Sesame seeds

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed sheet pan with parchment paper for easy cleanup.

• 2

  In a small mixing bowl, whisk together the sesame oil, tamari, lemon juice, grated fresh ginger, and minced garlic until well combined.

• 3

  Place the salmon fillet in the center of the sheet pan and arrange the trimmed asparagus and shelled edamame around it in a single layer.

• 4

  Drizzle the ginger-tamari dressing over the salmon and vegetables, using a brush or spoon to ensure everything is evenly coated.

• 5

  Roast in the oven for 12 to 15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender-crisp.

• 6

  Remove the pan from the oven and toss the cooked quinoa directly onto the pan with the vegetables to warm through and soak up the pan juices.

• 7

  Scatter the red pepper flakes, sesame seeds, and chopped fresh cilantro over the top before serving warm.