A cashew, kale, and garlic mixture that is baked on top of salmon until golden. Cashew-Kale Salmon is light, filling, and perfect with grilled asparagus.
Note: This recipe was originally published February 16, 2018 and has been updated.
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Little ghee cups!
What a glorious day it is!
This season of life has been crazy but I would not want it any other way. For starters, I missed Ash Wednesday but, I celebrated Valentine’s Day .
Lets think about that for a moment– Ash Wednesday fell on the same day that we celebrate love. Do you feel the butterflies? It was like an explosion of love from all around.
How was your love filled Wednesday? I woke up at 4:30 attempting to sneak out of the apartment to get Caleb donuts. He loves donuts. As I was sneaking out, I made a pit stop to the ladies room where I placed my phone onto of the vanity. Low and behold, it fell. My sneaking turning into words that shouldn’t have been yelled that early and all Caleb grunted was.. “It’s okay, honey. I don’t need donuts, come back to bed.”
If he could have seen my pout. Never did I EVER mention anything about donuts nor have I ever gotten Valentine’s Day donuts. As always, marriage won. We’re constantly in each other’s brains and I swear, I have never been so annoyed by it. Still, I zoomed to Shipley’s and delivered his favorite breakfast other than waffles, pancakes, or bacon.
We intended to finish the day with this exact cashew-kale salmon recipe. However, we decided to treat ourselves to fajitas and margaritas instead which worked in my favor. It gave me a little extra time to noodle this recipe. Third time is a charm because this cashew-kale crumble is insane.
Cashew-Kale Salmon is seriously delicious. the cashew and kale mixture pulse great together leaving a crumbly pesto which adds texture and acts as a “sealer” to locking in moisture, ensuring your fish not be dry. This salmon is perfect for your Lenten Fridays, a romantic date night, a dinner party, or even Easter Brunch. Pared nicely with asparagus and a grassy fruit finish Sauvignon Blanc, this cashew-kale salmon will knock your socks off.
How to Make Cashew-Kale Salmon
- First, prepare the crumble topping by pulsing cashews, kale, garlic, red wine vinegar, salt, and pepper in a food processor or high speed blender.
- Place salmon on a sheet pan and spoon mixture onto a 1 1/2 pound fillet of salmon. Evenly spread the mixture to coat the entire fillet.
- Transfer to the oven and bake for 13 minutes followed by 2 minutes of broiling!
More Delicious Fish & Seafood Recipes
- Spring Arugula Salad with Lemon and Blueberries
- Cajun Roasted Red Pepper Tilapia
- Oven-Baked Crispy Paleo Fish & Chips
What I Used to Make This Recipe
- Food processor or high speed blender
- Sheet Pan
- 1/2 cup raw cashews
- 2 large cloves garlic
- 1 ounce kale
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon red wine vinegar
- 1/4 cup light olive oil
- 1 1/2 pounds whole salmon fillet
- Preheat oven to 375°F
- Combine and blend the first 7 ingredients in a food processer, stopping to scrape down the sides as needed. Pulse until the cashews and kale resemble a crumble.
- On a parchment lined baking sheet, place the salmon skin-down. Top evenly with the cashew kale mixture.
- Place the salmon in the oven and bake for 13 minutes (please see notes below). Once finished, turn your oven to broil and continue cooking for 2 minutes.
- Remove salmon from the oven and let it rest for 3-5 minutes before serving.
I prefer my salmon cooked rare to medium rare. If you prefer your salmon cooked to a different wellness, please add additional time.