Preheat Oven to 375 degrees F (190 degrees C).
Peel and chop Sweet Potato (3) into 1-inch thick rounds.c Mince the Garlic (3 clove).
Roughly chop half of the Shelled Pistachios (1 cup).
In a food processor processes the other half of the 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.
In a mixing bowl combine Honey (5 tablespoon) and Lemon Juice (3/4 cup). Divide evenly between two large bowls.
In one bowl, place Dijon Mustard (4 tablespoon) and garlic and mix to combine.
In the other bowl place the Sweet Potatoes, Baby Carrots (10), and Dried Apricot (1/2 cup) and toss to coat. Add Brown Sugar (1 1/2 tablespoon) and toss again.
Coat the Salmon Fillet (4) in the mixture and then press it into the pistachios to coat it as you would breadcrumbs.
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).
Bake for 15-20 minutes or until fish is opaque.
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).
Thinly slice Green Apple (3).
Toss in Honey (1 1/2 tablespoon) and Salt (to taste) and set aside.
Prepare your dressing in a sealable container, combine the Pomegranate Juice (1/2 cup), Honey (2 1/2 tablespoon), Dijon Mustard (1 tablespoon), Apple Cider Vinegar (1/4 cup), and Olive Oil (1/3 cup). Shake to combine.
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.
Serve the warm salmon with assorted vegetables and salad!