Crispy Miso Salmon and Broccolini

1

Preheat the oven to 425ºF and line a baking sheet with parchment paper. Place the broccolini on the baking sheet and toss with half the avocado oil and season with salt and pepper. Bake in the oven for 12 to 14 minutes, until slightly charred and fork tender.

2

Meanwhile, heat a cast iron skillet over medium heat. Add the remaining oil. Pat the salmon dry with paper towel very well and season with salt and pepper. Once the skillet is hot, add the salmon, skin side down. Sear until the skin is crispy and the fish is ¾ of the way cooked through. Flip the salmon and cook for 30 seconds to 1 minute. Remove from the heat and set aside.

3

While the salmon is cooking, make the miso dressing. Combine the miso paste, vinegar, honey, sesame oil and water in a small bow and whisk.

4

Spoon the miso mixture on a plate, place the salmon skin side up over the miso dressing and serve alongside the broccolini. Top with sesame seeds and green onions. Enjoy!

5

Notes: No broccolini, broccoli or another vegetable like cauliflower or asparagus. No honey, use another sweetener such as maple syrup.