Sweet and Spicy Honey Sriracha Salmon

A super easy and healthy dinner. Serve with quinoa and veggies to make it a meal!

Serves: 4

• 4 salmon filets, skin on
• 1-2 garlic cloves, minced
• Green onions (scallions), diced
• 3 tablespoons low sodium soy sauce, or to taste.
• 2 tablespoons honey, or to taste.
• 2 tablespoons Sriracha, or to taste.
• 1 teaspoon of olive oil or a couple slivers of butter
• Aluminum Foil
• Shallow baking pan or Baking sheet

1. In a large Ziplock bag add garlic, soy sauce, honey, and Sriracha. Close and shake to combine.
2. Add in the salmon and place in the refrigerator. Let sit for an hour.
3. Take salmon out of the marinade and discard the marinade.
4. Cook salmon in the oven.
TIP: Make a little extra marinade and set aside. It is super tasty to have some left over marinade to drizzle over your steamed veggies and quinoa!
1. Preheat oven to 350 degrees F. For each packet, cut an 18x24-inch piece of heavy foil and fold it in half to get an 18x12-inch piece.
2. Place desired vegetables, such as broccoli or sliced mushrooms, on foil. Place one 4-ounce salmon fillet, cut 3/4 inch thick, on top. Drizzle with 1 teaspoon olive oil or melted butter.
3. Bring together two opposite foil edges and seal with a double fold. Fold remaining edges together to completely enclose salmon, allowing space for steam to build. Place the foil packets in a single layer in a shallow baking pan/ or baking sheet.
4. Bake 20-30 minutes or until fish begins to flake when tested with a fork and vegetables are tender (open packets carefully to check doneness, as hot steam will escape).
• Always check on the salmon at the 20 min mark. Cooking times tend to vary based on the filet. No one wants over cooked salmon or veggies!
• Veggies can always be steamed separately on the stove if you prefer plain steamed veggies.

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Gym Hours: 24/7
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