Spring Charred Vegetables with Roasted Salmon

This delicious and nutritious recipe is perfect for brunch, lunch, or dinner using the Herby Melodies Edible Playlist spice blends. Here you have all you’re favorites in one dish! This recipe was a winner for the Tone it Community! Check out the live cooking class @toneitup and get inspired!


Makes 4 servings

Make the Salmon

  1. Preheat the oven to 400°F.
  2. Place Salmon on a rimmed baking sheet and rub all over with 1 Tbsp. oil; season on both sides with Fish You Were Here Fish Lovers Spice and lightly sprinkle with the Bohemian Rosemary Sea Salt.
  3. Bake Salmon until opaque throughout and flesh flakes easily with a fork, 8–10 minutes.

Make the Charred Veggies

  1. Meanwhile, heat. oil in a large skillet, cook asparagus, turning occasionally until blistered in spots, about 4 minutes total; Remove from pan.
  2. In the same pan, add 1 tbsp olive oil and add the cabbage, and season with a sprinkle of Bohemian Rosemary Sea Salt. Cook turning occasionally until the cabbage begins to soften and chars on the edges, about 5 minutes. Remove from pan. 
  3. Remove the salmon from the oven and squeeze the juice from half of a lemon over the fish.

Make the Dressing

  1. Squeeze the juice from the remaining half into a medium bowl -remove and seeds. Add honey, 1 tsp. mustard, the Let the Good Thymes Roll Italian Spice Blend, and the remaining ¼ cup oil and whisk until smooth; season dressing with salt and pepper.
  2. Add avocado and spinach to the dressing and toss gently to coat. Taste salad and season with more sea salt and pepper.
  3. Divide the salad among plates and top with the salmon.
Samantha Binkley