Pecan-Crusted Honey Mustard Salmon
Sautéed Asparagus and Carrot Ribbons
Ingredients
- 2 Tbsp whole-grain mustard
- ½ Tbsp raw honey
- ½ Tbsp rice wine vinegar
- 2 lb salmon fillet
- ½ cup chopped raw pecans
- Lime wedges
Instructions
- Preheat oven to 425°F.
- Stir together mustard, honey and vinegar in a small bowl.
- Place salmon on a parchment-lined baking sheet; season with salt and pepper.
- Spread mustard mixture over salmon.
- Sprinkle pecans over salmon, pressing gently to adhere.
- Bake 10 to 15 minutes or until salmon flakes with a fork.
- Serve with lime wedges.
Side Dish Ingredients
- 1½ lb asparagus, trimmed
- 3 large carrots
- 2 cloves garlic, minced
- 2 Tbsp avocado oil
Side Dish Instructions
- Remove tips from asparagus; shave asparagus stalks and carrots lengthwise into thin ribbons using a vegetable peeler.
- Sauté garlic in hot oil in a large nonstick skillet over medium heat about 30 seconds.
- Add asparagus tips and shaved asparagus and carrots; sauté 2 minutes or until ribbons have just wilted.
- Remove from heat; season with salt and pepper.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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