Miso Glazed Salmon with Cauliflower Rice & Asparagus

9 ingredients · 30 minutes · 2 servings

DIRECTIONS

1. Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.

2. In a small bowl, mix together the miso paste, rice vinegar, and 2/3 of the sesame oil to make a glaze.

3. Place the salmon fillets on one side of the baking sheet. Brush the miso glaze over fillet.

4. Place the asparagus on the other side of the baking sheet. Coat with the remaining oil.

   Season with salt and pepper.

5. Cook in the oven for 15 to 20 minutes, or until the salmon is cooked through. The timing

   will depend on your fillet thickness and desired doneness.

6. Meanwhile, heat a pan over medium heat. Add the cauliflower rice and cook for three to five minutes or until tender. Stir in the green onions and season with salt and pepper.

7. Serve the salmon with cauliflower rice and asparagus. Garnish with sesame seeds and enjoy!

INGREDIENTS:

• 1 tbsp Miso Paste

• 1 1/2 tsps Rice Vinegar

• 1 1/2 tbsps Sesame Oil (divided)

• 12 ozs Salmon Fillet

• 2 cups Asparagus (trimmed)

• Sea Salt & Black Pepper (to taste)

• 1 cup Cauliflower Rice

• 2 stalks Green Onion (thinly sliced)

• 2 tsps Sesame Seeds (toasted)

NOTES:

Leftovers: Refrigerate in an airtight container for up to three days.

Serving Size: One serving is equal to approximately 1/2 cup of cauliflower rice and one cup of asparagus with salmon

More Flavor: Use broccoli instead of asparagus.

Amy Gerdes

amy@magnify-yourhealth.com

Magnify Your Health LLC