1/4 cup JUSTIN’S® Classic Almond Butter
3 tablespoons oat milk
1 teaspoon maple syrup
1 tablespoon lime juice
1 teaspoon grated ginger
2 tablespoons warm water
2 (5-ounce) salmon filets
1 tablespoon extra-virgin olive oil, plus more for serving
Kosher salt
Freshly ground black pepper
1 tablespoon Dijon mustard
2 teaspoons fresh lemon zest
1/2 cup sugar snap peas, blanched
1/2 cup yellow cherry tomatoes, halved
1 small zucchini, shaved into ribbons
4 radishes, sliced
Fresh mint, to garnish
Flakey sea salt
To make the sauce, combine all sauce ingredients in a small bowl and whisk until well combined. Set aside.
Preheat oven to 425°. Place salmon on a baking sheet and rub all over with olive oil. Season both sides with salt and pepper. Brush both sides with mustard. Sprinkle with lemon zest. Bake salmon 8–10 minutes, or until it flakes easily with a fork.
Serve salmon with prepared almond butter sauce and vegetables. Garnish with fresh mint, a drizzle of olive oil, and a sprinkle of flakey sea salt.
At this point, I have to ask, “what CAN’T almond butter do?” This Korean-inspired Almond Butter Ssamjang (which translates to “sauce for wraps”) is a sweet, spicy, and perfectly salty sauce that is phenomenal in a lettuce wrap or just as a dip for fresh veggies.
It’s so much easier to make homemade enchilada sauce than most people think. Bonus is that it tasted 100 times better than that stuff in the can. Vegetable Enchiladas with Cinnamon Almond Butter Mole let the delicious flavor of your own homemade sauces shine.
Is there anything more magical than warm muffins fresh from the oven? Mmm, I can almost smell them now. These are just like Mama Justin used to make with the added bonus of JUSTIN’S® Maple Almond Butter. My almond butter poppy seed muffins are sure to make you float in the air like those old-timey cartoons. Okay, maybe not. But, they are super good.
1/4 cup JUSTIN’S® Classic Almond Butter
3 tablespoons oat milk
1 teaspoon maple syrup
1 tablespoon lime juice
1 teaspoon grated ginger
2 tablespoons warm water
2 (5-ounce) salmon filets
1 tablespoon extra-virgin olive oil, plus more for serving
Kosher salt
Freshly ground black pepper
1 tablespoon Dijon mustard
2 teaspoons fresh lemon zest
1/2 cup sugar snap peas, blanched
1/2 cup yellow cherry tomatoes, halved
1 small zucchini, shaved into ribbons
4 radishes, sliced
Fresh mint, to garnish
Flakey sea salt
To make the sauce, combine all sauce ingredients in a small bowl and whisk until well combined. Set aside.
Preheat oven to 425°. Place salmon on a baking sheet and rub all over with olive oil. Season both sides with salt and pepper. Brush both sides with mustard. Sprinkle with lemon zest. Bake salmon 8–10 minutes, or until it flakes easily with a fork.
Serve salmon with prepared almond butter sauce and vegetables. Garnish with fresh mint, a drizzle of olive oil, and a sprinkle of flakey sea salt.
Anyone who knows anything about me knows that I love to dance. Full-on dad style. If you know anything else about me, it’s that I have a huge sweet tooth. One of my favorite ways to indulge my cravings for sweets is with my almond butter bacon-wrapped dates. I make it with fresh pitted dates, crispy bacon, and JUSTIN’S® Maple Almond Butter. It’s so good it makes me feel like I could dance!
Nothing says “Party” like a great dip. When it comes to this dip, I like to keep the guest list for the party down to just one. Sweet Potato-Almond Hummus combines sweet potatoes, chickpeas, and JUSTIN’S® Classic Almond Butter to create a hummus like you have never tried. Did I mention it is vegan? Happy snacking.
