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Sheet Pan Salmon with Lemon-Dill Cashew Sauce
and asparagus / cauliflower rice

Active: 30 Total: 120
A brief marinade keeps the salmon tender and flavorful as it roasts in this fresh, spring-inspired meal.
Smarts: Make a double batch of Lemon-Dill Cashew Sauce tonight and use it again in Wednesday's meal. Be sure to soak the cashews for 1-2 hours before getting started on the sauce.
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Lemon-Dill Cashew Sauce:
  • Cashews - 1 cup
  • Water - 1/4 cup
  • Garlic - 1 clove , peeled
  • Dill, fresh - 1 tsp
  • Capers - 2 tsp , drained and rinsed
  • Lemon juice - 1 Tbsp
  • Salt - 1/2 tsp
  • Oregano, dried - 1/4 tsp
Sheet Pan Salmon and Asparagus:
  • Vinegar, white wine - 1 Tbsp
  • Oil, olive - 1 Tbsp
  • Maple syrup - 1 tsp
  • Mustard, Dijon - 1 tsp
  • Oregano, dried - 1/2 tsp
  • Salmon - 1 lb
  • Asparagus - 1 bunch , trimmed
  • Parchment paper - for roasting
  • Oil, cooking - 1 Tbsp
Cauliflower Rice:
  • Cauliflower florets - 12 oz
  • Butter - 1 Tbsp

Nutrition Facts

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Prep

  1. Cashews - Place cashews in a bowl and cover completely with water. Soak for 1 to 2 hours. (Be sure to soak the cashews in this range. Soaking them longer can result in a mealy texture in your sauce.)
  2. Make marinade - Whisk together vinegar, olive oil, maple syrup, mustard, and oregano (portion for salmon). (Can be done up to 5 days ahead)
  3. Marinate salmon - (If prepping right before cooking, get oven heating while salmon marinates.) Add salmon to marinade, turn to coat and then leave salmon flesh-side down in marinade for 20 minutes.
  4. Make cashew sauce - (Double if making Wednesday’s meal.) Drain cashews. In the bowl of a food processor, combine drained cashews, water, garlic clove, dill, capers, lemon juice, salt, and oregano (portion for sauce). Blend until smooth, adding more water as needed. (Can be done up to 5 days ahead)
  5. Cauliflower rice - (Double if making Wednesday’s meal.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
  6. Asparagus - Trim asparagus. (Can be done up to 3 days ahead)

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Make

  1. Heat oven to 425F / 218C. Line a sheet pan with parchment paper.
  2. Place asparagus on one half of sheet pan. Place salmon skin side-down on the other half of sheet pan (discard marinade). Brush asparagus with cooking oil. Season salmon and asparagus with some salt and pepper.
  3. Bake in the oven until asparagus is tender and salmon flakes easily with a fork, 12 to 15 minutes. (Timing will vary depending on the thickness of salmon and asparagus; remove one from the pan if it finishes early.)
  4. If cauliflower rice was made ahead, reheat in the microwave.
  5. Serve salmon and asparagus over cauliflower rice. Enjoy cashew sauce over everything. (Remember to reserve half of the cauliflower rice and half of the cashew sauce if making Wednesday’s meal.)

Nutrition Facts

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