Oven-Roasted King Salmon with Asparagus over Spicy Cannellini Puree

Name: Oven-Roasted King Salmon with Asparagus over Spicy Cannellini Puree
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)

sunbasket.com

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.

View full recipe on sunbasket.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at sunbasket.com.

Share this recipe:

Cooking tools:

Chef's knife
Cutting board
Skillet
Stove
Measuring spoon
Plate
Oven

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)