1Tbspmayo of choiceI use homemade mayo or avocado oil mayo
2Tbsproasted salted cashewsblended into meal
1medium potatocut into wedges
½cupeggplantcut into cubes
fresh chivesfor topping
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!
Yields 1 sheet pan dinner.
*Nutrition provided for sriracha mayo baked salmon made with wild sockeye salmon.