Salmon with green vegetables

• 2 tsp House of Asia Black Sesame
• 4 x 100 g Atlantic salmon
• 1 pc. (500 g) broccoli
• 250 g sugar snap peas
• 250 g small asparagus or large asparagus, cut in half lengthwise
• Oil 1 tablespoon

Marinade:

• 3 tablespoons Yamasa sushi soy sauce
• 2 tsp S&B Wasabi Pastes
• 1,5-2 teaspoons of grated ginger
• 2 large cloves of garlic pressed through a press
• 2 spoons of honey

1. Mix the marinade ingredients thoroughly in a large bowl, add the salmon pieces, and set aside for at least half an hour. Turn the salmon 2-3 times during marinating. Preheat the oven to 180 degrees Celsius (top and bottom heat).
2. Divide the broccoli into small florets. Rinse the peas and asparagus. If using large asparagus, trim off the tough ends (2-3 cm) and cut the stems in half lengthwise.
3. Place all the vegetables in a steamer basket. If you don't have a steamer basket, use a large colander placed over a pot of water.
4. Grease a baking sheet with oil, place the fish skin-side down, and bake for about 12-14 minutes, depending on the thickness of the pieces. Brush with the remaining marinade while baking.
5. Meanwhile, cook the vegetables. Check after 10 minutes to see if they're done. However, with this amount of vegetables in one basket, you'll probably need to increase the cooking time to 12-14 minutes.
6. Transfer the vegetables to plates. Top with the baked salmon.
7. Drizzle with a soy sauce and honey dressing (optional) and sprinkle with sesame seeds. Serve with rice.