Miso-Glazed Salmon with Roasted Broccoli and Quinoa Salad

Ingredients

• 4 6 oz salmon fillets, wild-caught
• 2 tbsp white miso paste
• 1 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 2 tbsp olive oil
• 1 cup quinoa, cooked
• 1 medium cucumber, diced
• 1 cup cherry tomatoes, halved
• 3 green onions, sliced
• 2 tbsp toasted sesame seeds
• 2 tbsp rice vinegar
• 1 tsp sesame oil
• salt and pepper, to taste

Instructions

1. 1

   Preheat oven to 400°F. Line a baking sheet with parchment paper.

2. 2

   In a small bowl, whisk together the miso paste, honey, rice vinegar, and minced garlic. Brush the salmon fillets with the miso glaze and place on the prepared baking sheet.