Ingredients

Basil Cashew Salmon with Asparagus Tomato Sauté

Usher in spring with the fresh flavors of asparagus, lemon and basil to offset the richness of nutrient-dense wild salmon. To make it extra pretty, add a sprinkle of lemon zest over top before serving.

NOTE: If following our Meal Plan, refrigerate salmon, asparagus and sauce separately. Reheat when called for and add garnishes.

Servings
2
Prep Time
15 min
Cook Time
10 min
Duration
30 min

Ingredients

Cashew sauce

  • ⅓ cup raw unsalted cashews

    ⅓ cup fresh basil

    1 tbsp nutritional yeast

    1 clove garlic

    1 tsp lemon zest + 2 tbsp lemon juice

    ¼ tsp ground black pepper

    ⅛ tsp sea salt

Salmon & vegetables

  • 1 lb asparagus, ends trimmed

    1½ cups grape tomatoes, halved

    1 tbsp avocado oil

    ¼ tsp each sea salt and ground black pepper, divided

    2 4-oz wild salmon fillets

    1 tbsp hemp hearts

    fresh basil and lemon wedges, for garnish

Preparation

1. Prepare sauce: Soak cashews overnight in water in the refrigerator; drain. In a blender, place soaked and drained cashews. Add remaining sauce ingredients and ¼ cup water and blend until smooth. If too thick, add 1 tbsp more water and blend again; set aside.

2. Preheat oven to 425°F. Line a large baking sheet with parchment paper. Place asparagus and tomatoes on baking sheet; drizzle with oil and season with ⅛ tsp each salt and pepper. Bake for 8 minutes. Remove baking sheet from oven and place salmon over asparagus mixture. Season with remaining ⅛ tsp each salt and pepper. Bake for 8 to 10 minutes more, or until salmon is cooked through and flakes easily with a fork.

3. To serve, divide salmon between plates. Divide sauce over top salmon. Sprinkle with hemp hearts and garnish with fresh basil leaves and lemon wedges. Serve asparagus mixture alongside.

Nutrition Information

  • Serving Size 1 salmon fillet and ½ of vegetables and sauce
  • Calories 412
  • Carbohydrate Content 19 g
  • Cholesterol Content 57 mg
  • Fat Content 24 g
  • Fiber Content 6 g
  • Protein Content 37 g
  • Saturated Fat Content 4 g
  • Sodium Content 472 mg
  • Sugar Content 6 g
  • Monounsaturated Fat Content 12 g
  • Polyunsaturated Fat Content 6 g