Cooking Instructions
1.
Preheat Oven to 375 degrees F (190 degrees C).
2.
Peel and chop
Sweet Potatoes (3)
into 1-inch thick rounds.c Mince the
Garlic (3 cloves)
.
3.
Roughly chop
Shelled Pistachios (1 cup)
.
4.
In a food processor processes
Shelled Pistachios (1 cup)
until a coarse, powdery mixture forms. Mix powder with roughly chopped pistachios. Place in a wide bowl or plate and set aside.
5.
In a mixing bowl combine
Honey (1/3 cup)
and juice from
Lemons (4)
. Divide evenly between two large bowls.
6.
In one bowl, place
Dijon Mustard (4 Tbsp)
and garlic and mix to combine.
7.
In the other bowl place the Sweet Potatoes,
Baby Carrots (10)
, and
Dried Apricots (1/2 cup)
and toss to coat. Add
Brown Sugar (1 1/2 Tbsp)
and toss again.
8.
Coat the
Salmon Fillets (4)
in the mixture and then press it into the pistachios to coat it as you would breadcrumbs.
9.
Distribute the vegetables on a parchment or foil-lined baking sheet. Lay the coated Salmon on top. Season the tray with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
10.
Bake for 15-20 minutes or until fish is opaque.
11.
Remove the fish from the tray and continue cooking the vegetables until tender about 10-15 more minutes. (Cover salmon with foil to keep it warm).
12.
Thinly slice
Green Apples (3)
.
13.
Toss in
Honey (1 1/2 Tbsp)
and
Salt (to taste)
and set aside.
14.
Prepare your dressing in a sealable container, combine the
Pomegranate Juice (1/2 cup)
,
Honey (2 1/2 Tbsp)
,
Dijon Mustard (1 Tbsp)
,
Apple Cider Vinegar (4 Tbsp)
, and
Olive Oil (1/3 cup)
. Shake to combine.
15.
Before serving toss apples with
Salad Greens (to taste)
, dress with 1/2 of dressing (or to taste), and garnish with
Feta Cheese (to taste)
. If you want, add some
Pomegranate Seeds (to taste)
for color.
16.
Serve the warm salmon with assorted vegetables and salad!
