By Carrie Vitt, author of Deliciously Organic.

Here’s a great, quick dinner that’s nutritious and something for all ages. The salmon is coated in honey and soy sauce then broiled. Then you stir-fry some vegetables and rice noodles and serve them all up together. To make this quicker to prepare at the end of a hectic day, you can boil the noodles a day ahead of time, toss them in sesame oil (to prevent sticking) and store them in the fridge. The next evening, throw the salmon in the oven, chop your vegetables and saute them up with the noodles and you’ll have a nutritious meal on the table in less than twenty minutes! Serves 2

8 ounces thai rice noodles

1 teaspoon sesame seed oil

2 tablespoons honey

2 tablespoons fermented soy sauce

8 ounces wild salmon fillet, cut into two pieces

1 tablespoon sesame seeds

1 tablespoon virgin coconut oil

4 green onions, cut into 1-inch pieces

1 red bell pepper, cut into bite-size pieces

2 cups baby spinach

Preheat broiler and oil the bottom of an oven-safe dish.  Cook noodles according to package directions, drain, and drizzle with sesame seed oil to prevent them from sticking together. Whisk the honey and soy sauce in a small flat dish. Place salmon in the honey-soy mixture, turning fish to coat both sides. Let sit for 5 minutes.

Remove the salmon from the honey-soy mixture and place in the oiled baking pan. Broil for 6-7 minutes, until cooked. Reserve any leftover honey-soy mixture.

Heat a large skillet over medium-high heat. Add sesame seeds and toast for about 1 minute until golden brown (the seeds can burn very quickly so keep an eye on them). Remove the seeds from the pan and pour into a bowl. Heat coconut oil in the pan. Add the green onions, bell pepper, spinach, and noodles and saute for 3-4 minutes. Pour in noodles and any remaining honey-soy mixture and toss until noodles are heated through. Add a teaspoon or so of soy sauce if needed for flavor. Serve noodles and vegetables with salmon and sprinkle with sesame seeds.

Carrie Vitt blogs about the joys of organic cooking at www.deliciouslyorganic.netand is the author of the new cookbook, Deliciously Organic. She lives with her husband an Air Force test pilot and their two daughters in Southern California.