Sheet Pan Pistachio Crusted Salmon with Glazed Carrots
3 to 4
Pistachio Crusted Salmon with Glazed Carrots is a healthy baked salmon recipe that’s super easy to make and packed with superfoods and healthy Omega fats. Switch up your holiday dinner with fish and serve this baked salmon sheet pan dinner! Gluten and grain free, dairy free, low carb and paleo friendly.
4 salmon fillets (6 oz each)
1/4 cup olive oil
3 tbsp maple syrup
1/2 tsp chili powder or paprika
1/2 tbsp ginger root, grated or 1 tsp minced
1 tsp garlic, minced
1 tbsp apple cider vinegar or balsamic vinegar
sea salt and pepper
1 lb baby carrots
1/2 cup ground pistachios
Preheat oven to 400F.
Pat dry salmon fillets and place on paper towel line plate in fridge until ready to use.
In a small bowl, whisk together olive oil, maple syrup, spices, ginger, garlic, balsamic vinegar and salt/pepper to taste.
Place carrots on sheet pan. Brush half the maple ginger glaze over the carrots. Bake at 400F for 10 minutes. Remove from oven and toss with tongs.
Turn oven temp up to 425F.
Place your salmon between the carrots on the sheet pan. Add sliced peeled shallot (or red onion), and a few slices of lemon between the carrots and salmon.
Squeeze the juice from other half of the lemon over salmon and vegetables. Sprinkle with dash of salt and pepper, then brush the the rest of your glaze on top of salmon and carrots.
Place in oven for another 7 minutes.
Remove pan from oven and rub ground pistachios on top of the salmon fillets, coating evenly.
Place back in oven and broil for another 2-3 minutes or until salmon is cooked and vegetables are roasted, but no longer than 4 minutes.
Garnish with fresh parsley.
Recipe via Cotter Crunch