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
Thai Peanut Chicken Lettuce Wraps on a white round plate on a straw place mats beside a white cloth

Thai food at home has never tasted better. Thai Peanut Chicken Lettuce Wraps come together easily with just a few ingredients. Serve them as an appetizer at a party or enjoy them as a main dish. No matter how you choose to enjoy them, you will be glad you made these crispy, savory, sweet lettuce wraps.

Almond Butter French Toast stacked on a round plate with a brass fork on the side, with a glaze poured from the top

Breakfast is the most important meal of the day. Why waste it with something boring? Made with almond milk and my very own JUSTIN’S® Cinnamon Almond Butter, you won’t find a nuttier way to start your day!

 

Peanut Butter Cup Oatmeal Skillet Cookie on cloth with oatmeal flakes in a bowl and scattered on a gray wooden background

You can make lots of things in a skillet, one of my personal favorites is making my Peanut Butter Cup Oatmeal Skillet Cookie recipe. It’s better than your average cookie because I’ve added JUSTIN’S® Classic Peanut Butter and JUSTIN’S® Milk Chocolate Peanut Butter Cups to the dough. This cookie comes out of the oven crispy at the top, gooey in the middle.

 

Maple Blueberry Smoothie Bowl with kiwi slices and a spoonful of Justin's Maple Almond Butter in a white marble background

I like to eat something sweet in the morning to help me get energized for the day. My Maple Blueberry Smoothie Bowl makes me feel like I’m having dessert for breakfast! It’s packed with antioxidant-rich fruit, protein powder, and topped with JUSTIN’S® Maple Almond Butter to start your day off with a kick!