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You, guys! Welcome to the recipe that will be on REPEAT for the rest of your life.
Ok, that’s a tad dramatic, but it’s so easy that it will be your go-to when you just don’t know what to make for dinner and don’t feel like thinking too much about it after a long day!
A BIG thank you to my favorite hummus, Ithaca Cold Crafted Hummus, for hosting a giveaway this week over on my Instagram page ( @CookItHealthy).
THE GIVEAWAY WINNER IS: @ashfrem / Ashley F.
(Please email me Ashley@cookithealthier.com to claim your prize!)
Hope you guys enjoy this recipe and if you haven’t tried Ithaca Cold Crafted Hummus yet, I highly suggest giving them a try. You can order online or find out where you can get it at a store near you HERE.
The two main ingredients you'll need in this recipe are your Ithaca Cold Crafted Hummus + Forager Plain Cashewgurt. In this recipe edition I used the Roasted Red Pepper flavor of Ithaca, but I also love their Lemon-Garlic flavor too. In a saucepan, add in your hummus and cashewgurt on low heat.
*NOTE: I use Forager as a way to make a lot of my recipes creamy, while also adding a healthy fat (nuts). Since this recipe is made over low heat, you could get away with using a greek yogurt if your store doesn't carry Forager Project.
Stir together the hummus and cashewgurt until smooth, creamy and blended together. This should take about 5 minutes or so due to being on low heat. The goal is to just heat them both up, not bring them to a bubble or boil.
Now you can add in your EVOO to really make the sauce rich with healthy fats. Stir it into the sauce until thoroughly mixed into the other ingredients.
Last step is to season your sauce with the garlic salt and crushed red pepper. The great thing about this sauce is that it is SO EASY because the hummus already has great flavoring! Allow this to heat up together for another few minutes and then you're all done.
Then you can toss with your favorite pasta! For this dish I used some veggie cavatappi and added in some fresh spinach and heirloom tomatoes for delicious, fresh flavor!
Pre-heat your oven to 400 degrees.
I used 4oz filets of wild caught Alaskan salmon.
*NOTE: Salmon is a fatty fish. But Wild Caught Alaskan salmon is the most lean cut of Salmon you can get because it's a fish that had to work out basically! They had to swim up stream, while a farm raised salmon still has a lot of great nutrients, it is not as lean of a cut of Salmon because they didn't have to do any rigorous up stream swimming. Here's more on this topic if you're interested: https://www.womenshealthmag.com/food/a19937556/farm-raised-salmon-healthy/
Cut up a few thin lemon slices and lay them on a piece of foil. Then lay the salmon filets on top of the lemons. Prevents sticking and adds great flavor while baking. I baked these filets with the skin on.
Next, you can take half a lemon and squeeze it on top of all your filets. Usually half a lemon is all I use for 16oz. of salmon.
Last step is to add a thin layer of hummus to the top of your filet. I used about a 1/2 tbsp. per filet, but you can of course use as much as you would like!
Then you'll close up your foil into a little packet and bake at 400 degrees for about 15 minutes. I would check it at 15 and if it flakes with a fork, then it's done! If it isn't done, pop it back in for another 3 minutes and then check it again.
Serving Size 4 oz salmon + 2 Tbls. Sauce
Servings 4
xoxo Ashley
Ingredients
Directions
The two main ingredients you'll need in this recipe are your Ithaca Cold Crafted Hummus + Forager Plain Cashewgurt. In this recipe edition I used the Roasted Red Pepper flavor of Ithaca, but I also love their Lemon-Garlic flavor too. In a saucepan, add in your hummus and cashewgurt on low heat.
*NOTE: I use Forager as a way to make a lot of my recipes creamy, while also adding a healthy fat (nuts). Since this recipe is made over low heat, you could get away with using a greek yogurt if your store doesn't carry Forager Project.
Stir together the hummus and cashewgurt until smooth, creamy and blended together. This should take about 5 minutes or so due to being on low heat. The goal is to just heat them both up, not bring them to a bubble or boil.
Now you can add in your EVOO to really make the sauce rich with healthy fats. Stir it into the sauce until thoroughly mixed into the other ingredients.
Last step is to season your sauce with the garlic salt and crushed red pepper. The great thing about this sauce is that it is SO EASY because the hummus already has great flavoring! Allow this to heat up together for another few minutes and then you're all done.
Then you can toss with your favorite pasta! For this dish I used some veggie cavatappi and added in some fresh spinach and heirloom tomatoes for delicious, fresh flavor!
Pre-heat your oven to 400 degrees.
I used 4oz filets of wild caught Alaskan salmon.
*NOTE: Salmon is a fatty fish. But Wild Caught Alaskan salmon is the most lean cut of Salmon you can get because it's a fish that had to work out basically! They had to swim up stream, while a farm raised salmon still has a lot of great nutrients, it is not as lean of a cut of Salmon because they didn't have to do any rigorous up stream swimming. Here's more on this topic if you're interested: https://www.womenshealthmag.com/food/a19937556/farm-raised-salmon-healthy/
Cut up a few thin lemon slices and lay them on a piece of foil. Then lay the salmon filets on top of the lemons. Prevents sticking and adds great flavor while baking. I baked these filets with the skin on.
Next, you can take half a lemon and squeeze it on top of all your filets. Usually half a lemon is all I use for 16oz. of salmon.
Last step is to add a thin layer of hummus to the top of your filet. I used about a 1/2 tbsp. per filet, but you can of course use as much as you would like!
Then you'll close up your foil into a little packet and bake at 400 degrees for about 15 minutes. I would check it at 15 and if it flakes with a fork, then it's done! If it isn't done, pop it back in for another 3 minutes and then check it again.