Savory Miso-Glazed Salmon & Edamame Rice Bowls

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a small bowl, whisk together the miso paste, mirin, soy sauce, sesame oil, and grated ginger to create the glaze.

Place the salmon fillets on the prepared baking sheet. Brush about half of the miso glaze evenly over the top of each salmon fillet.

Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).

While the salmon bakes, gently warm the thawed edamame in a microwave or on the stovetop over medium heat for 2-3 minutes.

Divide the cooked white rice between two serving bowls.

Carefully place a baked salmon fillet on top of the rice in each bowl. Arrange half of the warmed edamame alongside the salmon.

Drizzle the remaining miso glaze over the salmon and edamame before serving.