Roasted Fennel-and-Onion Salmon
Orange-Kale Salad
Ingredients
- 2 fennel bulbs, thinly sliced
- 1 small red onion, thinly sliced
- 3 clove garlic, thinly sliced
- 2 Tbsp avocado oil
- 1 tsp salt
- 1 tsp pepper
- 6 (6-oz) salmon fillets
- 3 Tbsp whole-grain mustard
- 1 Tbsp raw honey
- 1 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 fish over vegetable mixture; season lightly with salt and pepper. Stir together mustard and honey; brush over fish. Sprinkle with nuts, pressing gently to adhere.
- Return to oven, and bake 12 to 15 minutes longer or until fish flakes with a fork.
Side Dish Ingredients
- 2 (5-oz) pkg baby kale
- 2 oranges, peeled and sectioned
- 2 Tbsp apple cider vinegar
- 1 Tbsp Dijon mustard
- ¼ cup extra virgin olive oil
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Combine kale and oranges in a large bowl.
- Whisk together vinegar and mustard in a small bowl; gradually whisk in oil. Toss dressing with salad. Sprinkle with salt and pepper.
Paleo Meal Plan
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