Another great one pan meal, this one is a winner for a lovely late spring or early summer dinner al fresco. 

Ingredients

• 4 - 8 oz fillets of salmon, bones removed
• 1–2 bunches of asparagus, stems trimmed
• handful of shishito peppers (12-15)
• 1 lime, cut into wheels
• Kissed by Binchotan Japanese Chile Blend

FOR THE MISO BUTTER

• 4 Tbsp unsalted butter, softened
• 4 Tbsp white miso

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Directions

1. Preheat oven to 425F.
2. Oil sheet pan and add salmon, asparagus and shishito peppers without overcrowding.
3. Mix butter and miso together and spread over salmon.
4. Add a couple of dollops of miso butter on the asparagus and shishitos.
5. Sprinkle with Kissed by Binchotan to your liking. (this blend is on the spicier side and a little goes a long way).
6. Add lime wheels onto salmon.
7. Bake for 10 minutes or until salmon is slightly brown on edges.
8. Serve over brown rice or a bed of spinach for a quick, easy and healthy meal.

Recipe Note

- White miso is the mildest of the misos, and lightest in salt content

- After baking, squeeze lime slices over the salmon and add salt to taste (if needed)

Recipe Video