Baked Salmon with Spring Vegetables and Creamy Almond Butter Sauce

Baked Salmon with Spring Vegetables and Creamy Almond Butter Sauce

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

2

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

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

Great Summer Recipes
Almond Butter Stuffed Bacon Wrapped Dates on spoons on top of a wooden serving plate on a wood background

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!

 

Sweet Potato Almond Hummus on a white bowl with cucumber slices, beets, crackers on a floral patterned tile background

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.