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Servings: 2, Prep Time: 15 min, Cook Time: 20 min
Ingredients
- 12 oz (340 g) wild Atlantic salmon
- 3/4 cup (127.5 g) quinoa (uncooked)
- 1 tbsp (15 g) white miso
- 1 tbsp (15 g) orange juice
- 2 tbsp (42 g) honey
- 1 tsp (2 g) ginger
- 1/2 tbsp (4.5 g) sesame seeds
- 1/2 cup (85 g) edamame (shelled)
Directions
- Cook quinoa and shelled edamame according to package instructions.
- Preheat oven to 400°F (205°C).
- In a small bowl, whisk together the miso, honey, and orange juice until well blended.
- Place the salmon on an oven-safe sheet and pat dry. Spread the miso sauce over the salmon and allow it to sit for 15 minutes before baking (or refrigerate overnight).
- Bake the salmon for 15-20 minutes, until the internal temperature of the salmon reaches over 165°F (74°C).
- Serve the salmon warm with edamame and quinoa.
Nutrition Info
Calories: 622, Fat: 18g, Carbs: 68g, Protein: 47g, Fiber: 7g
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