Salmon Rice Bowl

Cooking Time15 Minutes

Makes4 Servings

1 bunch asparagus spears, trimmed

8 oz salmon filet

1/4 cup rice wine vinegar

3 tbsp sesame oil

2 tbsp soy sauce

1 cup rice

1 cup halved cherry tomatoes

2 green onions, sliced

1 large sheet toasted nori (seaweed), torn into smaller pieces

4 tsp toasted sesame seeds, for garnish (optional)

Preheat oven to 425F. Line baking sheet with parchment paper.

Arrange asparagus and salmon in single layer on baking sheet.

Combine vinegar, sesame oil and soy sauce in small bowl. Pour half the vinegar mixture over salmon and asparagus; toss gently to coat.

Bake for 10 to 12 minutes or until salmon is cooked through and flakes easily, and asparagus is tender.

Meanwhile, prepare rice according to package instructions.

Transfer rice to large bowl and toss with remaining vinegar mixture. Divide evenly among 4 bowls.

Flake salmon and evenly divide among bowls. Top with asparagus, tomatoes, green onions and nori. Garnish with sesame seeds if desired.

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