Preheat your oven to 400°F (200°C).

To a measuring glass, add the honey, garlic, ginger, rice vinegar, sriracha, sesame oil and soy sauce. Squeeze juice from the 2 mandarin halves over the glass and mix well. Prepare a baking sheet or dish with cooking spray. Place the salmon on the dish and pour the glaze on top. Use a spoon to scoop up sauce from the bottom of the dish and drizzle it on the salmon, ensuring the tops and sides of the filets are completely covered in the sauce. Bake for 15 to 20 minutes, until the salmon is firm to the touch or a meat thermometer reads 140°F (60°C). If more caramelization is desired, broil the salmon for exactly 1 minute before taking it out of the oven.

While the salmon bakes, toss the broccoli slaw, mandarin slices, radishes, cooked edamame, cilantro and cashews. Set aside.

To make the dressing, add the sesame oil, soy sauce, honey, rice vinegar and sesame seeds to the same measuring glass you used before. Add the juice of two mandarins and mix. Transfer the dressing to small containers to keep on the side until you eat the salad.

Divide the broccoli slaw mixture between three meal prep containers. Place the cooked salmon on top.