Roasted Salmon Recipe
sliced two ways, asparagus, cherry tomato, cucumber onion, dill, capers, lemon – cashew cream & dill oil
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Ingredients
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Main Ingredients
Method
Preparation and Cooking
- 1
Prepare the Vegetables
Preheat your oven to 400°F (200°C). While the oven is heating, wash and trim the asparagus, cutting off the woody ends. Slice the cucumber and red onion thinly. Halve the cherry tomatoes.
- 2
Prepare the Salmon
Pat the salmon fillets dry with a paper towel. Season both sides with salt and pepper. Place them on a baking sheet lined with parchment paper.
- 3
Roast the Salmon and Asparagus
Arrange the asparagus around the salmon on the baking sheet. Drizzle a little olive oil over the asparagus and salmon, and sprinkle with salt and pepper. Roast in the preheated oven for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- 4
Make the Cashew Cream
Soak 1 cup of cashews in water for at least 2 hours. Drain and blend with 1/2 cup of water, juice of half a lemon, and a pinch of salt until smooth.
- 5
Prepare Dill Oil
In a blender, combine 1/4 cup of fresh dill, 1/4 cup of olive oil, and a pinch of salt. Blend until smooth and well combined.
- 6
Assemble the Dish
Once the salmon and asparagus are done roasting, remove them from the oven. On a plate, place the salmon fillet and arrange the asparagus, cherry tomatoes, cucumber slices, and red onion around it. Drizzle with dill oil and add dollops of cashew cream on the side. Finish with capers and fresh dill on top.