Roasted Salmon Asian Salad
Ingredients
- ¾ lb salmon fillet, skinned
- 1 Tbsp honey
- 1 Tbsp soy sauce
- ½ tsp ground ginger
- ½ (8-oz) pkg sugar snap peas
- 1 (13-oz) pkg chopped Asian salad kit
- 1 orange, sectioned
Instructions
- Preheat oven to 400°F. Place fish on a foil-lined rimmed baking sheet.
- Stir together honey, soy sauce, and ginger; brush over fish. Bake 10 minutes or to desired doneness. Cut fish into serving sized pieces.
- Meanwhile, microwave peas according to package directions; set aside to cool slightly.
- Prepare salad according to package directions; toss with peas and oranges. Divide salads among 2 bowls; top servings with salmon.
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