Ingredients

• 3 tablespoons low-sodium soy sauce
• 2 tablespoons honey
• 1-pound fresh wild salmon fillet cut in 4 pieces
• 12-ounce asparagus ends trimmed cut 1-inch
• 1 cup rice cooked
• 1 tablespoon olive oil

Directions

1. Combine the soy sauce and honey in a plastic bag.
2. Add the salmon and mix to coat. Refrigerate for 15 minutes
3. Preheat oven 450F.
4. Remove salmon, reserving the marinade.
5. Toss asparagus with oil and season with salt. Transfer asparagus to a large sheet pan along with the salmon skin side down and cook until tender and cooked through, about 10 to 12 minutes.
6. Meanwhile, place the marinade in a small pot, bring to a boil and simmer on low until thickened and reduced by half, about 8 to 10 minutes.
7. Spray a large skillet with oil. Cook the rice.
8. Serve salmon and asparagus over rice.
9. Top with sesame seeds or roasted chickpeas.

Enjoy!