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.
Smoky, savory, delicious flavor doesn’t need to take all day. Sometimes it’s as simple as combining high-quality ingredients and just enjoying the result. Almond Butter Romesco is a perfect example of that kind of dish. All you need to do is blend roasted red peppers, sun-dried tomatoes, almond butter, and other delicious ingredients together and enjoy with toasts, chicken, or vegetables.
Remember when your mom would tell you not to eat all the cookie dough? Well, I created these Cookie Dough Protein Balls just so you could! The best part is they’re made with JUSTIN’S® Vanilla Almond Butter and full of protein. So you actually should eat all of these. These are great for kids’ snacks, after a workout, or anytime you pass by them in your kitchen.
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.
My Peanut Butter Cake with Chocolate Buttercream is a winner of the “Most Awesomest Cake” award. I always manage to surprise one of my guests when I tell them I’ve made the cake myself. For this delicious dessert I’ve used JUSTIN’S® Classic Peanut Butter and chocolate buttercream. It’ll have you feeling like you just bit into a huge peanut butter cup, proving you can both have your cake and eat it too.
