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

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. 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)