3 tbsp Olive oil (divided)
2 cups shelled edamame (thawed)
Kosher salt and freshly cracked black pepper (to taste)
2 tbsp toasted sesame oil
2 lbs baby spinach
2 cloves garlic (minced)
1 ginger (inch piece, peeled and grated)
1 cucumber (thinly sliced)
4 radishes (thinly sliced)
2 tbsp rice wine vinegar
2 scallions (thinly sliced)
1/2 avocado (sliced)
1 tbsp tamari (optional)
lime wedges for garnish (optional)
Preheat the oven to 350°F.Place the salmon onto one side of a sheet pan and drizzle with 1 1/2 tablespoons olive oil. Season with salt and pepper.
Place the edamame in a small bowl and add the remaining 1 1/2 tablespoons olive oil and season with salt. Toss to combine and add to the other side of the sheet pan.
Put into the oven and cook for 6 to 8 minutes. Set aside. Place a medium non-stick skillet over medium heat and add in the sesame oil and the garlic. Add the spinach and season with salt. Toss to wilt and add in the ginger. Remove from the heat.
Put the cucumbers, radish, scallion, and rice vinegar into a bowl. Season with salt and set aside.
To build the bowl, place half of the edamame into a bowl and top with half of the spinach. Place a piece of salmon on top and add half of the cucumber-carrot-radish mixture next to that. Drizzle with tamari (if using) and garnish with, avocado slices and lime wedge.
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