My philosophy is simple: I believe what we consume is everything—from the foods we put in our body, to the ideas we feed for our minds, to the connections we have with others. Everything gives you energy, and what you take in determines how your life will be. My goal is to champion a healthy lifestyle that is simple, accessible, and gives your body what it needs to fuel your best life possible.
Prep Time: 10 min
Cook Time: 20 min
Preheat the oven to 400F.
In a bowl whisk together soy sauce, honey, and garlic (reserve 1/4C for later). Add salmon filets to the bowl and cover both sides in the marinade. While the salmon absorbs some flavor, wash cherry tomatoes and asparagus. Cut 1.5-2 inches off the end of the asparagus.
Place ¼ of asparagus and cherry tomatoes onto each sheet of parchment paper. Drizzle vegetables with a small amount of olive oil and sprinkle with salt and pepper. Add a single salmon filet on top of each pile of veggies. Fold over the parchment and seal with a twisting motion; add salmon pockets to a baking sheet and bake for 15 min. While salmon is baking, cook instant brown rice to package directions. Serve together and drizzle the left over ¼ cup of marinade over the salmon/rice for a quick sauce!
Plant-based: Use tofu instead of salmon, cooked the same; add a little more time for marinating.
Gluten-free: Use tamari instead of soy sauce.
Add spice: Add a tbsp of sriracha or sambal to the marinade for an extra kick.
My philosophy is simple: I believe what we consume is everything—from the foods we put in our body, to the ideas we feed for our minds, to the connections we have with others. Everything gives you energy, and what you take in determines how your life will be. My goal is to champion a healthy lifestyle that is simple, accessible, and gives your body what it needs to fuel your best life possible.