Baked Honey Mustard-Miso Salmon with Mixed Veggie & Almond Slaw

Directions

1. Preheat the oven to 450°F and lightly oil a small baking dish, then set it aside.
2. Rinse all produce and dry well.
3. Peel and finely mince the ginger, then whisk it with the miso paste, honey mustard dressing, and a splash of oil to form the glaze.
4. Pat the salmon dry and lay it in the prepared dish, brushing half of the glaze over the top. Reserve the remaining glaze for later.
5. Bake the salmon until it is cooked through, about 10 minutes, then remove the dish from the oven.
6. In a bowl, whisk the remaining glaze with extra dressing and a bit more oil until smooth.
7. Thinly slice the bell peppers, then add them to the bowl. Cut the cucumber into small pieces and add it as well.
8. Slice the green onions and add them to the bowl, followed by the broccoli slaw and almonds; toss to combine.
9. Divide the salmon and the mixed veggie slaw onto plates and serve.