Pecan-Crusted Honey Mustard Salmon
Sautéed Asparagus and Carrots
Ingredients
- 1 Tbsp whole-grain mustard
- 1 tsp raw honey
- 1 tsp rice wine vinegar
- 1 (¾-lb) salmon fillet, cut into 2 portions
- ⅛ tsp salt
- ⅛ tsp pepper
- ¼ cup chopped raw pecans
- Lime wedges
Instructions
- Preheat oven to 425°F. Stir together mustard, honey, and vinegar in a small bowl.
- Place fish on a parchment paper-lined baking sheet; sprinkle with salt and pepper. Spread mustard mixture over fish. Sprinkle with nuts, pressing gently to adhere.
- Bake 10 to 15 minutes or until fish flakes with a fork. Serve with lime wedges.
Side Dish Ingredients
- 1 clove garlic, minced
- 1 Tbsp avocado oil
- ¾ lb asparagus, trimmed
- 1 large carrot, thinly sliced
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Sauté garlic in hot oil in a large nonstick skillet over medium heat 30 seconds.
- Add asparagus and carrot; sauté 2 minutes or until crisp tender. Remove from heat; sprinkle with salt and pepper.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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