Sheet Pan Miso Salmon and Asparagus

Serves 4

2 tablespoons maple syrup

2 tablespoons rice vinegar

2 Tablespoon reduced sodium soy sauce (I use tamari)

2 Tablespoon white miso

1 garlic clove, minced

4 salmon fillets (4 ounces each)

1 pound asparagus, trimmed

Olive oil, for drizzling

Salt and pepper

Steamed rice

Preheat the oven to 400°. Lightly brush with olive oil or use foil, parchment or Silpat.

In a bowl, combine the maple syrup, vinegar, soy sauce, miso and garlic. Add the salmon and toss to coat.

Using a large, thin spatula, carefully placed the salmon fillets at least one inch apart on 1/2 of the sheet pan and place the asparagus on the other half of the pan. Lightly drizzle with olive oil and season with salt and pepper.

Place the pan in the oven and roast until the center of the fish is opaque throughout and asparagus bears are tender, about 15 minutes.

To serve, divide the fish and asparagus among four plates.

Serve with steamed rice, quinoa, or other grain of your choice.