By Suzanne Polk Fox

INGREDIENTS:

• 4 (5-ounce) salmon fillets
• 16 ounces asparagus, trimmed
• 2 carrots, peeled and julienned cut into 1/8-inch slices or 1/2 cup baby carrots
• 1/2 cup cherry tomatoes
• 1/2 cup soy sauce
• 1/4 cup orange juice or water
• 3 Tbsp honey
• 2 Tsp grated ginger
• 3 garlic cloves, minced
• 1/8 tsp chili flakes
• 2 Tsp  flour
• 2 Tbsp olive oil
• Sea salt and freshly ground black pepper, to taste
• 2 green onions, thinly sliced
• 1/2 Tsp sesame seeds

DIRECTIONS:

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or line baking sheet with parchment paper for less of a mess.
2. Combine the soy sauce, orange juice, honey, ginger, garlic and chili flakes into a sauce pan over medium heat.  Slowly whisk in flour to desired thickness. Simmer and remove from heat.
3. Place salmon, asparagus and carrots in a single layer onto the baking sheet.
4. Spoon teriyaki sauce over the salmon.
5. Drizzle asparagus and carrots with olive oil; season with salt and pepper, to taste.
6. Place into oven and cook until the fish flakes easily with a fork, about 16-18 minutes.
7. Serve immediately, garnished with green onions and sesame seeds, if desired.

Calories 240.3. | Calories from Fat 76.5 | Fat 8.5g. | Sodium 779.8mg. Carbohydrate 11.0g | Protein 31.3g