Ingredients

• Baked Salmon

  1 lb salmon fillet

  1 tbsp soy sauce

  1 tbsp mirin

  1 tsp sesame oil

• Bowl Base

  1/2 cups shelled edamame (thawed if frozen)

  1 avocado (cut into small bites)

  3-4 stalks of asparagus

• Spicy Miso Dressing

  2 tbsp white miso

  3 tbsp plain yogurt

  1 tbsp rice vinegar

  1 tsp sesame oil

  1–2 tsp sriracha

Instructions

Step 1: Marinate the Salmon in soy sauce and mirin. Bake the Salmon. Preheat oven to 400°F. Place salmon on a parchment-lined baking sheet and bake for 8-10 minutes, until just cooked through.

Step 2: Cook the asparagus in boiling water with pinch of salt and some oil for 2-3 minutes. Drain and put in cold water. Cut avocado into small bite-sized pieces.

Step 3: Make the Dressing. Whisk together miso, plain yogurt, rice vinegar, sesame oil and sriracha. The dressing should be creamy but pourable.

Step 4: Assemble the Bowl. In a large bowl, combine edamame, asparagus, avocado and salmon. Add the dressing and toss lightly.

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