Peruvian Citrus-Crusted Wild Salmon with Charred Asparagus & Cassava Root Chips

Ingredients

• 4 fillets Wild salmon fillets, 6 oz each, skin-on, pin bones removed
• 1.5 lbs Cassava root, peeled, cut into 1/4-inch matchsticks
• 1.5 lbs Fresh asparagus, woody ends trimmed
• 3 whole Lime, zested and juiced
• 2 tsp Ground cumin
• 1 tsp Smoked paprika
• 4 cloves Garlic cloves, minced
• 4 tbsp Avocado oil
• 1 tsp Sea salt
• 0.5 tsp Black pepper
• 0.25 cup Fresh cilantro, chopped, for garnish
• 1 tbsp Ají amarillo paste, optional, for authentic depth

Instructions

1. 1

   Preheat oven to 400°F. Toss cassava matchsticks with 2 tbsp avocado oil, half the salt, and pepper. Spread on baking sheet and roast for 30-35 minutes, stirring every 10 minutes, until golden and crispy.

2. 2

   While cassava roasts, combine lime zest, cumin, smoked paprika, minced garlic, ají amarillo paste, remaining salt, and pepper in a small bowl to create the crust.