3 incredibly delicious dishes with yes: vegan salmon

You can't ignore it anymore. If you ask me, veganism is more than just ‘trendy’, because more than ever, we millennials are thinking about what we put in our mouths. Just started (or planning to) eat plant-based, but do you really miss the taste of salmon? Ha, in that case, I'm here to save you. Or actually: my new addiction. Enter: the SoFish Fillets Salmon Style, a.k.a. a new vegan salmon that has recently hit the supermarkets. You should pay attention to whether you miss fish. Hooooney, dinner is ready!

1. Roasted asparagus with vegan salmon fillet from the oven

Salmon and asparagus are like Bonnie & Clyde. Like Timon & Pumbaa. Like Kim & Kanye. They just belong together. But trust me: the golden combo is just as delicious with vegan salmon. A perfect, light dish to whip up for dinner tonight? Check, check, double check.

Ingredients (for 4 people)

4 vegan salmon fillets

4 tbsp olive oil

2 garlic cloves

2 lemons

bunch of fresh dill (about 15 grams)

280 grams of couscous

800 grams of green asparagus

100 grams walnuts

salt and pepper

Preparation

1. Preheat the oven to 200 degrees.
2. Finely chop the garlic, squeeze 1 lemon (and slice the other), roughly chop the dill and walnuts. Wash the green asparagus and cut off 2 centimeters from the bottom.
3. In a bowl, mix the olive oil, garlic, lemon juice, half of the dill, and a pinch of pepper and salt. Drizzle this oil over the salmon fillets.
4. Place the asparagus on a baking sheet lined with parchment paper, drizzle with oil, and add some pepper and salt. Also place the vegan salmon on the baking sheet and top with the lemon slices. Bake in the oven for 15 minutes.
5. Prepare the couscous according to the package instructions. Mix the remaining fresh dill and walnuts into the couscous. Et voilà: serve the couscous alongside the salmon and roasted green asparagus.

2. Buddha bowl with quinoa and red cabbage

The ultimate comfort food plate: a buddha bowl. Healthy, delicious, and oh so easy to whip up.

Ingredients (for 4 people)

4 pieces of vegan salmon

280 grams of quinoa

300 grams of red cabbage

2 avocados

1 can of chickpeas (can of 400 grams)

4 tbsp tahini

4 tbsp water

1 lime

1 tbsp sesame seeds

Preparation

1. Cook the quinoa according to the package instructions and then let it cool.
2. Finely chop the red cabbage and dice the avocado. Drain the chickpeas.
3. Cook the salmon according to the package instructions.
4. Mix the tahini with water and lime juice to make the dressing.
5. Scoop the quinoa into bowls and top with red cabbage, avocado, chickpeas, and salmon. Colorful party, man man. Buon appetito!

3. Summer salmon fillet salad

Extra delicious for that sunny day in the garden. Serve it with fresh apples, crunchy vegetables, spicy onion, and a simple vinaigrette. Oh gosh, I don't even understand it myself, but I suddenly find cooking fun.

Ingredients (for 4 people)

4 pieces of ‘salmon’

2 Elstar apples

1 red onion

300 grams of fresh spinach

500 grams of endive

1 lemon

2 tbsp olive oil

1 tbsp apple cider vinegar

Preparation

1. Cut the apple into quarters (minus the core) and then into slices. Slice the red onion into half rings. Cut off the bottom of the endive, separate the leaves, and chop them roughly.
2. Cook the salmon according to the package instructions.
3. Make a vinaigrette from the lemon juice, olive oil, apple cider vinegar, and pepper and salt.
4. Mix the apple slices, red onion, spinach, and endive and season with the vinaigrette. Serve it together with the salmon and bam, you're done. Well, easy right?