Ingredients:

  • 4 6 oz salmon fillets, skin-on
  • 1/2 cup basil pesto
  • 1 large lemon, zested and juiced
  • 4 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1 lb broccolini, trimmed
  • 1/2 tsp garlic powder
  • 1/2 cup raw cashews, soaked in hot water for 15 mins
  • 2 tbsp fresh lemon juice
  • 1 tbsp nutritional yeast
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • 4 tbsp water

Instructions:

  1. Drain the soaked cashews. Place them into a blender with lemon juice, nutritional yeast, Dijon mustard, garlic, and a pinch of salt. Blend until smooth, slowly adding water one tablespoon at a time until a pourable consistency is reached.
  2. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  3. Pat salmon fillets dry with paper towels. Place fillets on one side of the baking sheet and broccolini on the other.
  4. Drizzle broccolini with 2 tbsp olive oil, garlic powder, and salt, tossing to coat. Rub salmon with 2 tbsp olive oil, then spread a generous layer of pesto over each fillet. Finish with lemon zest and a few drops of lemon juice.
  5. Roast in the oven for 12–15 minutes until salmon is opaque and flakes easily, and broccolini tips are charred.
  6. Transfer roasted broccolini to a platter, roughly chop the stems, and drizzle with the Cashew Caesar dressing. Serve the lemon pesto salmon alongside.