Cooking Instructions
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Step 1
Preheat Oven to 375 degrees F (190 degrees C).
Step 2
Peel and chop
Sweet Potatoes (3)
into 1-inch thick rounds.c Mince the
Garlic (3 cloves)
.
Step 3
Roughly chop
Shelled Pistachios (1 cup)
.
Step 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.
Step 5
In a mixing bowl combine
Honey (1/3 cup)
and juice from
Lemons (4)
. Divide evenly between two large bowls.
Step 6
In one bowl, place
Dijon Mustard (1/4 cup)
and garlic and mix to combine.
Step 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.
Step 8
Coat the
Salmon Fillets (4)
in the mixture and then press it into the pistachios to coat it as you would breadcrumbs.
Step 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)
.
Step 10
Bake for 15-20 minutes or until fish is opaque.
Step 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).
Step 12
Thinly slice
Green Apples (3)
.
Step 13
Toss in
Honey (1 1/2 Tbsp)
and
Salt (to taste)
and set aside.
Step 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 (1/4 cup)
, and
Olive Oil (1/3 cup)
. Shake to combine.
Step 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.
Step 16
Serve the warm salmon with assorted vegetables and salad!
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