Make weeknights exciting and EASY with this sriracha mayo baked salmon sheet pan dinner! With seafood, spicy mayo is a classic flavor pairing, and it’s so simple to make your own at home. I recommend choosing a cleaner variety of mayonnaise, like an olive oil or avocado oil mayo, or try whipping up a batch of homemade mayo. Then, I add some blended cashews on top for a crunchy, crusted salmon filet!
1 Tbsp cilantro chopped
2 tsp lime juice
1 Tbsp mayo of choice
2 Tbsp roasted salted cashews blended
4 oz salmon filet
1-2 tsp sriracha to taste
2 tsp avocado oil
5 baby zucchini (whole)
cumin to taste
1/2 cup eggplant cubed
1 medium russet potato cut into wedges
1 Tbsp pine nuts
salt, to taste
1/2 cup yellow squash cubed
Preheat oven to 425°F (220°C).
Add salmon filet to a tray lined with parchment or foil, along with potato wedges, eggplant, yellow squash, and baby zucchini.
In a bowl, combine mayo of choice, sriracha, lime juice, and cilantro. Stir to integrate, adjusting seasonings to taste.
Blend roasted cashews until grainy in texture, like a cashew meal/flour.
Spread sriracha mayo on top of salmon filet and sprinkle with blended cashews as a crust topping.
Drizzle veggies with oil and sprinkle on pine nuts. Season to taste and toss to coat.
Cover salmon with a foil tent to prevent filet from drying out in the oven. (If you prefer your salmon cooked more medium-rare than well-done, cook salmon for just 8-10 minutes on a separate pan from your vegetables.)
Roast for 25 minutes.
Top with chives, serve, and enjoy!
6g fiber | 9g sugars
*Nutrition calculated using wild sockeye salmon.
Serving: 1 sheet pan dinner