Preheat oven to 400°F. Place salmon in a non-stick oven proof pan and set aside. In a small bowl whisk together the lemon juice, Mild Yellow Miso and 1/4 cup of sesame oil. Drizzle 3 tablespoons of the dressing over salmon and set the remaining dressing aside.
Bake the salmon for 15 minutes. While the salmon is baking, heat a skillet to medium high; add pineapple and sauté until golden brown: remove from heat and set aside. Add cashews to a second pan and toast over medium low heat for about 3 minutes or until fragrant and lightly browned. Set aside.
Toss the broccoli salad with the remaining dressing and divide among six dishes. Top each salad with a salmon filet, toasted cashews and caramelized pineapple. Enjoy!
**Recipe Credit: Trader Joe's 2014 Master-at-Miso Recipe Contest 1st Place Winner - Kim Eades**