2 filets of wild salmon (with skin if possible)
1/2 bouquet of white or green asparagus
2 tablespoons (30ml) olive oil
1/2 tablespoon balsamic vinegar (or lemon juice)
For the cashew avocado sauce
1/2 cup (125g) cashews
1 teaspoon honey
Juice from 1/4 lemon
salt and pepper
Preheat the oven to 400ºF/200ºC.
For the cashew avocado sauce:
Soak the cashews in hot water for 20 minutes and drain them of the liquid. Using a handheld mixer or blender, purée the cashews with all the other ingredients for the sauce. Make sure to taste test: add more salt if necessary, or extra lemon juice or honey depending on how you like your sour-sweet balance. It’s about getting that perfect balance between the elements of taste. Too sweet? Add more lemon. Too sour? add more honey. Too liquid? Add more cashews! Set the sauce aside while you prepare the salmon and cashews.
Break off about 1/2 inch to 1 inch of the hard bottom stems of the asparagus. Coat the asparagus in half of the olive oil and add salt and pepper. Spread the asparagus over a baking sheet and bake for 10 minutes.
Using a sharp knife, make tiny slices into the skin of the salmon to allow the heat and flavors to penetrate more deeply. Coat the fish filets with olive oil and balsamic vinegar/lemon juice and salt and pepper.
Remove the baking sheet from the oven after the ten minutes are over, and add the salmon filets next to the asparagus. Bake for another 10 to 12 minutes until the fish feels solid, but gives in slightly to the touch. A totally solid filet means it’s undercooked, and a too squishy feel means the fish is undercooked. Remember, it’s always better to undercook than overcook. And you can always leave the fish on the hot baking sheet to let it cook longer.
Serve the salmon and asparagus with a big helping of cashew avocado sauce.