Ingredients 3 Tbsp. low-sodium soy sauce, plus more for drizzling 2 Tbsp. rice wine vinegar 1 Tbsp. honey 1 Tbsp. toasted sesame oil 1 Tbsp. grated fresh ginger 2 garlic cloves, minced 1 1/2 Tbsp. sriracha 4 6-ounce skinless salmon fillets 1/4 cup mayonnaise 3 cups frozen white rice 3 mini cucumbers, thinly sliced 1 avocado, sliced Sesame seeds, for garnish   Directions 1 Preheat the oven to 425 ̊. Coat a baking sheet with cooking spray. Stir together the soy sauce, vinegar,

1 ½ pounds salmon fillet ½ teaspoon garlic salt 1 pound fresh asparagus, trimmed 3 tablespoons olive oil 2 tablespoons lemon juice 2 teaspoons Greek seasoning ¼ cup crumbled feta cheese 2 tablespoons pitted and chopped Kalamata olives   Directions Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.   Cut salmon into 4 even pieces and place in the middle of the prepared sheet pan. Sprinkle with garlic salt. Scatter asparagus around salmon.

For the skewers: 3/4 lb. salmon, cut into 1-inch squares 1 large lemon, thinly sliced 8 (10-inch) bamboo skewers (will use two skewers per serving, with two servings per person) For the marinade: 1 Tbsp. parsley, freshly chopped 1 large garlic clove, pressed 1/4 Tbsp. Dijon mustard 1/4 tsp. salt Pinch of black pepper 1 Tbsp. light olive oil (not extra virgin; pick something with a higher smoke point) 1 Tbsp. fresh lemon juice   Prep: Soak bamboo skewers in water for at least

Vegetable oil, for the baking dish 1 cup apple cider 2 Tbsp.packed dark brown sugar 2  tsp.soy sauce 1 1/2 tsp. freshly grated ginger (from a 3/4-inch piece) 1/4 tsp. paprika 5 garlic cloves, grated 6 Tbsp. salted butter Juice of 1 lemon 1 (2-pound) piece center-cut salmon, skin removed 2 tsp. kosher salt 3/4 tsp. black pepper 1 1/2 lb. small red-skinned potatoes, quartered 1 lb. green beans, trimmed   Preheat the oven to 400˚F. Oil a 9-by-13-inch baking dish. For the glaze:

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