Sheet Pan Salmon

• Combine the soy sauce, sesame oil, half of the garlic, ginger, lemon zest, chopped parsley, dill and pepper flakes in a ziplock bag or covered container.
• Mix all the ingredients until combined then add the salmon.  Seal the ziplock bag and place in the fridge to marinate for 30 minutes – 2 hours but not longer than 24 hours.  
• In a large bowl toss the cauliflower and snap peas with the remaining minced garlic, and olive oil and set aside 
• Preheat the oven to 400°F/204°C 
• Place aluminum over the sheet pan and make a separate bed of foil by folding up the edges for the salmon.  
• Spread the salmon and veggies on the sheet pan
• Bake for 20 or when it reaches an internal temp of 145°F/63°C, flipping the salmon half way. (Some ovens may only require 15 minutes)

Dill Sauce

• Add all the ingredients into a small bowl and whisk until combined
• Salt and pepper added is optional
• Refrigerate until ready to serve for at least 30 minutes