Roasted Fennel and Onion Salmon
Orange-Kale Salad
Ingredients
- 1 fennel bulb, thinly sliced
- ½ small red onion, thinly sliced
- 2 clove garlic, thinly sliced
- 1 Tbsp avocado oil
- ½ tsp salt
- ½ tsp pepper
- 2 (6-oz) salmon fillets
- 1 Tbsp whole-grain mustard
- 1 tsp raw honey
- ⅓ cup chopped raw pistachios
Instructions
- Preheat oven to 400°F.
- Toss together fennel, onion, garlic, oil, salt and pepper on a rimmed baking sheet; spread in a single layer.
- Bake 20 minutes.
- Arrange salmon over vegetable mixture; lightly season with salt and pepper.
- Stir together mustard and honey; brush over salmon. Sprinkle with pistachios, pressing gently to adhere.
- Return to oven, and bake 12 to 15 minutes or until salmon flakes with a fork.
Side Dish Ingredients
- 1 (5-oz) pkg baby kale
- 1 orange, peeled and sectioned
- 1 Tbsp apple cider vinegar
- ½ Tbsp Dijon mustard
- 2 Tbsp extra virgin olive oil
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Combine kale and orange sections in a large bowl.
- Whisk together vinegar and mustard in a small bowl; slowly whisk in oil.
- Toss dressing with salad. Sprinkle with salt and pepper.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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