Slow Roasted Cashew-Parmesan Crusted Salmon by @starinfinitefood

47 min

4 servings

🐟

680 g

Salmon

🧂

0.75 tsp

Salt

🌶️

0.5 tsp

Paprika

🧄

0.5 tsp

Garlic powder

🫒

Olive oil

🍯

1 tsp

Honey

🥜

80 ml

Cashews

🧀

80 ml

Parmesan cheese

🌿

60 ml

Fresh parsley

🧄

3 cloves

Garlic

🍋

0.5

Lemon zest

🥣

240 ml

Greek yogurt

🍋

0.5

Lemon juice

🫙

0.5 tsp

Cumin

🌿

0.5 tsp

Dried dill

🥑

Avocado

  1. Preheat

    Preheat the oven to 275 F. Line a sheet pan with parchment paper and set aside.

  2. Add
    • Cashews
    • Parmesan cheese
    • Fresh parsley

    Make the topping: add the cashews, Parmesan, parsley, garlic, lemon zest and salt to a small bowl and mix to combine.

  3. Place
    • Salmon
    • Salt

    Place the salmon on the sheet pan and season with the salt, paprika and garlic powder.

  4. Drizzle
    • Olive oil

    Drizzle the top with olive oil and honey and brush to coat.

  5. Add
    • Olive oil

    Add the topping, making sure to cover the whole filet, then drizzle with olive oil.

  6. Place
    • Salmon

    Place in the oven for 30 minutes.

  7. Place
    • Salmon

    When the salmon is done, place under the broiler for 1-2 minutes to brown the top.

  8. Bake
    • Greek yogurt
    • Lemon juice
    • Salt

    While the salmon bakes, make the yogurt: add the yogurt, lemon juice, salt, cumin, dill and honey to a small bowl and mix to combine.

  9. Spread
    • Greek yogurt

    Spread the yogurt onto a plate to serve.

  10. Top
    • Avocado
    • Salmon

    Top with some avocado and a piece of salmon.

  11. Drizzle
    • Honey
    • Fresh parsley

    Drizzle with honey and garnish with parsley, if using.

Slow Roasted Cashew-Parmesan Crusted Salmon by @starinfinitefood

47 min

4 servings

🐟

680 g

Salmon

🧂

0.75 tsp

Salt

🌶️

0.5 tsp

Paprika

🧄

0.5 tsp

Garlic powder

🫒

Olive oil

🍯

1 tsp

Honey

🥜

80 ml

Cashews

🧀

80 ml

Parmesan cheese

🌿

60 ml

Fresh parsley

🧄

3 cloves

Garlic

🍋

0.5

Lemon zest

🥣

240 ml

Greek yogurt

🍋

0.5

Lemon juice

🫙

0.5 tsp

Cumin

🌿

0.5 tsp

Dried dill

🥑

Avocado

Preparation Steps

  1. Step 1/11

    Preheat the oven to 275 F. Line a sheet pan with parchment paper and set aside.

    🍳Sheet pan
    📜Parchment paper

  2. Step 2/11

    Make the topping: add the cashews, Parmesan, parsley, garlic, lemon zest and salt to a small bowl and mix to combine.

    🥜Cashews
    🧀Parmesan cheese
    🌿Fresh parsley
    🧄Garlic
    🍋Lemon zest
    🧂Salt
    🥣Small bowl

  3. Step 3/11

    Place the salmon on the sheet pan and season with the salt, paprika and garlic powder.

    🐟Salmon
    🧂Salt
    🌶️Paprika
    🧄Garlic powder
    🍳Sheet pan

  4. Step 4/11

    Drizzle the top with olive oil and honey and brush to coat.

    🫒Olive oil
    🍯Honey
    🖌️Brush

  5. Step 5/11

    Add the topping, making sure to cover the whole filet, then drizzle with olive oil.

    🫒Olive oil

  6. Step 6/11

    Place in the oven for 30 minutes.

    🐟Salmon
    🍳Sheet pan

  7. Step 7/11

    When the salmon is done, place under the broiler for 1-2 minutes to brown the top.

    🐟Salmon

  8. Step 8/11

    While the salmon bakes, make the yogurt: add the yogurt, lemon juice, salt, cumin, dill and honey to a small bowl and mix to combine.

    🥣Greek yogurt
    🍋Lemon juice
    🧂Salt
    🫙Cumin
    🌿Dried dill
    🍯Honey
    🥣Small bowl

  9. Step 9/11

    Spread the yogurt onto a plate to serve.

    🥣Greek yogurt
    🍽️Plate

  10. Step 10/11

    Top with some avocado and a piece of salmon.

    🥑Avocado
    🐟Salmon
    🍽️Plate

  11. Step 11/11

    Drizzle with honey and garnish with parsley, if using.

    🍯Honey
    🌿Fresh parsley

Composition

Ingredients

Types

Fish, Spices, Oils, Sweeteners, Nuts, Dairy, Herbs, Fruit

Ingredients

Salmon, Salt, Paprika, Garlic powder, Olive oil, Honey, Cashews, Parmesan cheese, Fresh parsley, Garlic, Lemon zest, Greek yogurt, Lemon juice, Cumin, Dried dill, Avocado

Notes

Salt (for the salmon, for the topping), Olive oil (for the salmon, amount not given), Honey (for the salmon, amount not given, for the yogurt), Cashews (finely chopped), Parmesan cheese (shredded), Fresh parsley (chopped, for the topping, extra, optional garnish), Lemon zest (zest of 1/2 lemon), Greek yogurt (plain), Avocado (sliced, optional)

Allergens

Fish, Tree nuts, Milk

Dietetics

Dietary regimen

Pescatarian, Egg-Free, High-Protein, Low-Carb, soy-free, Gluten-Free

Calories

480 kcal

Macro nutrients

Protein: 38g, Carbohydrates: 12g, Fat: 31g, Fiber: 2g, Sugars: 7g

Nutritional Information

Minerals

Sodium: 560mg, Potassium: 750mg, Calcium: 180mg, Magnesium: 60mg, Phosphorus: 420mg, Selenium: 45µg, Iron: 2mg, Zinc: 2mg

Vitamins

Vitamin D: 13µg, Vitamin B12: 4.5µg, Vitamin A: 120µg, Vitamin C: 8mg

Preparation

Time Information

Preparation

15 minutes

Cooking

32 minutes

Overall

47 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

Sheet pan, Parchment paper, Small bowl, Brush, Plate

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Everyday Dinner, Dinner Party

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Crunchy, Creamy, Tender

Flavors

Garlicky, Savory, Citrusy, Nutty, Sweet

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 2-3 days (Store in an airtight container,Keep salmon, yogurt sauce and avocado separate if possible,Reheat salmon gently to avoid drying out), freezer : up to 2 months (Freeze the cooked salmon only, without the yogurt sauce or avocado,Wrap tightly in plastic wrap and foil or an airtight container,Thaw overnight in the fridge before reheating)