Sriracha Mayo Baked Salmon

Sriracha Mayo Baked Salmon

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!

Ingredients

Salmon:
  • 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
  • Veggies:
  • 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
  • Procedure

  • 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.
  • Nutritional Info

    Serving: 1 sheet pan dinner
    1 servings
    Calories: 641

    • 43g Carbs

    • 40g Fat

    • 32g Protein

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