Spring Charred Vegetables with Roasted Salmon
DATE: August 28, 2022
- Time: 45min
- Serves: 4
Featured product
Bohemian Rosemary
Rosemary Lemon Salt
Edible Playlist - Herby Melodies
- 4 6 oz skinless, boneless salmon fillets, patted dry
- 3 tbsp + ¼ cup extra-virgin olive oil, divided
- 1 tbsp Healthy On You® Fish You Were Here Fish Lovers Spice
- 1 tbsp Healthy On You® Let The Good Thymes Roll Italian Spice Blend
- 1 tsp Dijon mustard
- 1 lemon
- 1 bunch asparagus (about 1 lb.), trimmed
- 2 cups chopped cabbage
- ½ tsp honey
- 1 avocado, thinly sliced
- 1 bunch small bunch spinach, trimmed
- Healthy On You® Bohemian Rosemary Lemon Sea Salt
- freshly ground pepper
Directions
MAKE THE SALMON
- Preheat the oven to 400°F.
- Place Salmon on a rimmed baking sheet and rub all over with 1 Tbsp. oil; season on both sides with Fish You Were Here Fish Lovers Spice and lightly sprinkle with the Bohemian Rosemary Sea Salt.
- Bake Salmon until opaque throughout and flesh flakes easily with a fork, 8–10 minutes.
MAKE THE CHARRED VEGGIES
- Meanwhile, heat. oil in a large skillet, cook asparagus, turning occasionally until blistered in spots, about 4 minutes total; Remove from pan.
- In the same pan, add 1 tbsp olive oil and add the cabbage, and season with a sprinkle of Bohemian Rosemary Sea Salt.
- Cook turning occasionally until the cabbage begins to soften and chars on the edges, about 5 minutes. Remove from pan.
- Remove the salmon from the oven and squeeze the juice from half of a lemon over the fish.
MAKE THE DRESSING
- Squeeze the juice from the remaining half into a medium bowl -remove and seeds. Add honey, 1 tsp. mustard, the Let the Good Thymes Roll Italian Spice Blend, and the remaining ¼ cup oil and whisk until smooth; season dressing with salt and pepper.
- Add avocado and spinach to the dressing and toss gently to coat. Taste salad and season with more sea salt and pepper.
- Divide the salad among plates and top with the salmon.
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