Baked Salmon with Spring Vegetables and Creamy Almond Butter Sauce

Baked Salmon with Spring Vegetables and Creamy Almond Butter Sauce

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Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

2

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PREP TIME:

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COOK TIME:

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TOTAL TIME:

INGREDIENTS

Creamy Almond Butter Sauce:

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

 

Remaining Ingredients:

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

DIRECTIONS

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.

This Recipe Serves 2

INGREDIENTS

Creamy Almond Butter Sauce:

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

 

Remaining Ingredients:

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

DIRECTIONS

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.

This Recipe Serves 2

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