Salmon with Pistachio Gremolata
Orange Sugar Snap Peas
Ingredients
- 1 (1½-lb) salmon fillet
- 2 tsp minced garlic, divided
- 2 Tbsp avocado oil, divided
- ⅓ cup shelled salted pistachios, chopped
- ⅓ cup chopped fresh parsley
- ¼ tsp freshly ground pepper (optional)
- 2 tsp lemon zest (optional)
Instructions
- Preheat oven to 450°F. Place fish on a foil-lined rimmed baking sheet; sprinkle with 1 tsp garlic. Season with salt and pepper, if desired. Drizzle with 1 Tbsp oil.
- Bake 10 to 12 minutes or until fish flakes with a fork.
- Meanwhile, combine nuts, parsley, 1 Tbsp oil, 1 tsp garlic, and, if desired, pepper and lemon zest.
- Spread gremolata on top of fish or serve on the side.
Side Dish Ingredients
- 2 (12-oz) pkg sugar snap peas
- 2 Tbsp avocado oil
- 1 tsp orange zest
- 1 Tbsp orange juice
- ½ tsp kosher salt
- ¼ tsp pepper
Side Dish Instructions
- Cook sugar snap peas in a steamer basket over simmering water 5 minutes or until crisp tender; drain and transfer to a bowl.
- Stir in oil, orange zest, orange juice, and salt and pepper; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
326
|
82
|
408
|
| Fat (g) | 23 | 4 | 27 |
| Sat. Fat (g) | 5 | 2 | 7 |
| Protein (g) | 25 | 3 | 28 |
| Carb (g) | 3 | 8 | 11 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 87 | 224 | 311 |
Paleo Meal Plan
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