FULL recipe available in the FitMenCook book!
Set oven to 420F.
Mix together the ingredients for the orange glaze. Add the salmon fillets to a bowl and pour about 75% of the glaze into the bowl. Massage the salmon and let it marinate for at least 20 minutes covered in the fridge.
Add the salmon to a baking sheet lined with parchment paper.
Bake for 6 to 8 minutes. Then remove from the oven.
Set to broil.
Pour the remaining sauce over the salmon fillets and set back in the oven for NO more than 1.5 minutes.
Garnish with sesame seeds.
Set a nonstick skillet on medium high heat. Once hot, spray with olive oil then toss in frozen corn. Once the corn begins to sear, shake the pan, about 3 minutes.
Then add diced bell pepper and fresh ginger. Reduce the heat to medium heat.
Continue tossing and mixing for 2 minutes. Sprinkle in some low sodium soy sauce, toss one last time, then remove from the heat.
Set a nonstick skillet on medium-high heat. Once the pan is hot, spray with olive oil.
Toss in the asparagus spears and begin to sear for 2 to 3 minutes. Then pour in water to create some steam in the skillet and toss the asparagus.
Continue to cook until the asparagus turns a vibrant green color and the spears are crisp-tender.