Oven-Roasted King Salmon with Asparagus over Spicy Cannellini Puree | Sunbasket

Name: Oven-Roasted King Salmon with Asparagus over Spicy Cannellini Puree | Sunbasket
Ingredients: Fish options:; 1 wild Pacific skin-on king salmon fillet (about 10 ounces); 2 sustainably raised skin-on barramundi fillets (about 6 ounces each); 2 wild Alaskan skinless halibut fillets (about 6 ounces each); Sunbasket smoky spice blend (granulated garlic - onion powder - sweet smoked paprika - turmeric); 3 tablespoons sliced almonds; 10 ounces organic asparagus; 1 organic yellow squash or zucchini; 1 organic lemon; Sunbasket sherry vinaigrette (extra virgin olive oil - sherry vinegar - whole grain mustard - honey - kosher salt - black pepper); Sunbasket cannellini bean puree (cannellini beans - water - kosher salt - red chile flakes)

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Some dishes stand out among the rest. And this is one of them, with wild-caught king salmon, a creamy cannellini bean spread, and fresh organic vegetables taking center stage.

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Ingredients

Fish options:
1 wild Pacific skin-on king salmon fillet (about 10 ounces)
2 sustainably raised skin-on barramundi fillets (about 6 ounces each)
2 wild Alaskan skinless halibut fillets (about 6 ounces each)
Sunbasket smoky spice blend (granulated garlic - onion powder - sweet smoked paprika - turmeric)
3 tablespoons sliced almonds
10 ounces organic asparagus
1 organic yellow squash or zucchini
1 organic lemon
Sunbasket sherry vinaigrette (extra virgin olive oil - sherry vinegar - whole grain mustard - honey - kosher salt - black pepper)
Sunbasket cannellini bean puree (cannellini beans - water - kosher salt - red chile flakes)