WHAT A CATCH

HERE’S A SPRINGTIME MEAL TO FEEL GOOD ABOUT—NUTRIENT-PACKED SALMON, LOTS OF VEGGIES, SUPER-EASY PREP, AND A REFRESHING MOCKTAIL.

- SHELLY WESTERHAUSEN WORCEL,KELSEY HANSEN

MAIN DISH

SESAME-HONEY BAKED SALMON

Preheat oven to 425°. For sauce, in a small saucepan, stir together ⅓ cup honey, ¼ cup reduced-sodium soy sauce, and 2 tablespoons unsalted butter. Heat over low, whisking constantly, until butter is melted, about 2 minutes. Remove from heat. Stir in 1 tablespoon toasted sesame oil; 2 cloves garlic, minced; and 1 teaspoon grated fresh ginger.

Place four 4- to 6-ounce salmon fillets in a 3-quart rectangular baking dish. Drizzle with sauce. Bake until salmon just flakes when tested with a fork, basting with sauce halfway through, 15 to 20 minutes (4 to 6 minutes per ½-inch thickness of fish).

Serve salmon drizzled with sauce from pan and sprinkle with toasted sesame seeds and/or sliced green onion.

SIDE

CRISPY VEGGIE SHEET PAN RICE

Place a large rimmed baking sheet in the oven. Preheat oven to 425°. Chop 1 bunch green onions (about ¾ cup), keeping white and dark green parts separate. In a large bowl, combine white parts of onions; 4 cups cooled cooked rice; 2 cups frozen vegetable blend, such as peas and carrots; 3 tablespoons