Low-carb zucchini noodles are a great staple to keep in your fridge. Use them in this almost-instant salad that requires no chopping.
1. Preheat broiler to high. Line a rimmed baking sheet with foil. Place the salmon on baking sheet and brush all over with the barbecue sauce. Broil fish 7–8 min., until cooked to desired doneness.
2. Meanwhile, in a medium bowl, whisk together the oil, vinegar, and soy sauce. Add the zucchini noodles and edamame. Toss to combine. Garnish with the sesame seeds and serve alongside salmon.