Crispy-Skinned Salmon with Asparagus, Snap Peas and Miso-Ginger Sauce Recipe

Name: Crispy-Skinned Salmon with Asparagus, Snap Peas and Miso-Ginger Sauce Recipe
Ingredients: 4 5 oz Boneless, skin-on Salmon fillets (Preferably wild caught); 1 bunch Asparagus, tough woody ends removed and discarded. Asparagus stalks cut into thirds. (I suggest organic); 1 cup Snap Peas, cut in half lengthwise (Again, go for organic!); 3 Tbsp Avocado Oil; 5 Green Onions (Minced); Salt and Pepper; 2 Tbsp Red Miso Paste; 1 inch Ginger, peeled and grated; 2 Tbsp Soy Sauce; 1 Tbsp Rice Wine Vinegar; 1 Tbsp Agave; 1/2 Cup Olive Oil; Sal and Pepper (To taste)

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If the thought of cooking Salmon with the skin on freaks you out a bit and puts a look of disgust on your face, I'm here to change that. Trust me, I, too, had a negative association with cooking...

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Ingredients

4 5 oz Boneless, skin-on Salmon fillets (Preferably wild caught)
1 bunch Asparagus, tough woody ends removed and discarded. Asparagus stalks cut into thirds. (I suggest organic)
1 cup Snap Peas, cut in half lengthwise (Again, go for organic!)
3 Tbsp Avocado Oil
5 Green Onions (Minced)
Salt and Pepper
2 Tbsp Red Miso Paste
1 inch Ginger, peeled and grated
2 Tbsp Soy Sauce
1 Tbsp Rice Wine Vinegar
1 Tbsp Agave
1/2 Cup Olive Oil
Sal and Pepper (To taste)