4 skinless salmon fillets (about 5 oz/150 g each)
3 tbsp (45 mL) maple syrup
2 tbsp (30 mL) soy sauce
Sesame Green Beans:
1 tbsp (15 mL) canola oil
3 cups (750 mL) Frozen Green Giant* French Style Green Beans, thawed
1 tsp (5 mL) minced fresh ginger
¼ tsp (1 mL) salt
1 tsp (5 mL) sesame oil
2 tbsp (30 mL) toasted sesame seeds
Place salmon fillets in baking dish. Whisk together maple syrup and soy sauce; pour evenly over salmon. Cover and refrigerate for 30 minutes, turning occasionally. Preheat oven to 400°F (200°C). Transfer to parchment paper–lined baking sheet. Bake for 10 to 12 minutes or until fish flakes easily when tested with a fork.
Sesame Green Beans: Heat oil, green beans, ginger, and salt for 2-3 minutes in a large skillet over medium-high heat or until warmed through. Toss with sesame oil and sesame seeds before serving.
Tip: For added heat, add Sriracha hot sauce to maple-soy sauce mixture before marinating salmon.