Prep Time: 10 minutes
Cook Time: 8 minutes
1/3 cup soy sauce
1 1/2 tbs. fresh lemon juice
1/2 tsp. toasted sesame oil
1-inch piece fresh ginger, peeled
1 lb. asparagus, tough ends trimmed
3 tbs. olive oil, divided
4 skinless salmon filets (5 oz. each)
1 1/2 tbs. Hawaiian BBQ Seasoning
1 1/2 cups freshly steamed rice, for serving
1 tbs sesame seeds, toasted
- Preheat oven to 450°F. In small serving bowl, whisk soy sauce, lemon juice, and sesame oil. Using fine grater, grate ginger into soy mixture. Set ginger-soy sauce aside.
- Toss asparagus with 2 tbs. olive oil on baking sheet and season with salt and pepper. Spread asparagus in single layer over half of large rimmed baking sheet. Coat salmon with 1 tbs. oil and sprinkle all over with Hawaiian BBQ Rub seasoning. Place on baking sheet opposite asparagus. Roast asparagus and salmon 8 minutes, or until asparagus is crisp-tender and salmon is mostly opaque, with rosy center.
- Divide salmon and asparagus among four plates. Sprinkle with sesame seeds and serve with rice and ginger-soy sauce.