Pistachio Crusted Salmon with Glazed Carrots
Ingredients
The salmon
-
3
fillets
salmon (4 oz each) or 12 ounce filet
-
¼
cup
olive oil
-
3
Tablespoons
maple syrup
-
½
teaspoon
chili powder or paprika
-
½
Tablespoon
ginger root, grated or minced
-
1
teaspoon
garlic, minced
-
1
Tablespoon
apple cider vinegar or balsamic vinegar
-
to taste
sea salt and pepper
-
½
cup
ground pistachios
The carrots
-
1
lb
baby carrots
-
1
shallot
-
1
lemon
-
to taste
sea salt and pepper
Instructions
- Preheat the oven to 400°F.
- Clean the salmon and refrigerate until ready to cook.
- In a small bowl, whisk together olive oil, maple syrup, spices, ginger, garlic, balsamic vinegar, and salt/pepper.
- Place the carrots on a sheet pan and brush half the glaze over them. Bake for 10 minutes.
- Remove from the oven and toss the carrots.
- Increase the oven temperature to 425°F.
- Place the salmon between the carrots on the sheet pan, adding sliced shallot and lemon.
- Squeeze lemon juice over the salmon and vegetables, sprinkle with salt and pepper, and brush the remaining glaze on top.
- Bake for another 7 minutes.
- Remove from the oven and rub ground pistachios on top of the salmon.
- Broil for an additional 2-3 minutes or until the salmon is cooked and the vegetables are roasted.
- Garnish with fresh parsley.
Nutrition Facts (estimated)
Servings
3 to 4
Calories
292
Total fat
14.2g
Total carbohydrates
18.4g
Total protein
23.2g
Sodium
76.3mg
Cholesterol
54.5mg
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