• 1 lb of salmon, cut into 4 portions
• 4 tbsp white miso
• 1 tbsp avocado or grapeseed oil
• 1 tsp sesame oil
• 1 tbsp rice wine vinegar
• 1 tbsp soy sauce
• 2 tsp honey
• 1 tsp garlic powder

1. Combine all of the ingredients (except the salmon) in a small bowl.
2. Add the salmon to the marinade and cover with a airtight lid.
3. Add to fridge and let the salmon marinade overnight.
4. When ready to cook: Preheat oven to 425.
5. Place the marinated salmon on a parchment lined baking sheet.
6. Bake for approximately 20 minutes.
7. Serve with grilled asparagus.

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