Marinade

• In a medium bowl, whisk together the marinade ingredients until well-combined.
• Place the salmon in a large bowl (or large Ziploc resealable bag) and pour the marinade on top, making sure that the salmon is evenly coated. Cover with plastic wrap and place in the refrigerator for 15 minutes.
• As the salmon marinades, preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.

For the Fish

• Prepare the vegetables (peeling and slicing) then place them onto the baking sheet. Drizzle with olive oil and a generous amount of salt and pepper. Toss to coat before spreading the vegetables into a single layer (slight overlap is okay) leaving space in the center of the baking sheet for the salmon.
• Once the salmon fillets are done marinating, place the salmon in the open space on the baking sheet. Pour the leftover marinade over the salmon.
• Bake for 10-15 minutes depending on the thickness of the salmon and desired doneness (the salmon should flake easily with a fork).
• Sprinkle with a pinch of salt and pepper. Optionally top with toasted sesame seeds. Best served immediately.

• Preheat broiler to high with rack 6 inches from heat
• Sprinkle chicken with most of the salt and all the black pepper
• Place flour in shallow dish
• Place eggs in another shallow dish
• Combine breadcrumbs, Parmesan, and lemon rInd in a third shallow dish
• Gently dredge tenders in flour, shaking off excess flour
• Dip tenders in egg
• Dredge in breadcrumb mixture; pressing to adhere
• Coat chicken with cooking spray
• Heat oil in a large skillet over medium high heat
• Add chicken to pan; cook 5-6 minutes on each side or until golden brown and cooked through
• Arrange green beans on a sheet tray
• Lightly coat beans with cooking spray
• Broil 5-6 minutes or until tender and slightly charred, turning beans halfway through cooking
• After broiling, toss with half the lemon juice and remaining salt
• Meanwhile, combine remaining lemon juice, mayo, ketchup, and tahini for sauce