Ingredients
Pear Salad:
- Balsamic vinegar - 1 1/2 Tbsp
- Dijon mustard - 1 tsp
- Olive oil - 3 Tbsp
- Pears - 1 , sliced
- Mixed greens - 1/4 lb
- Nuts of choice for salad - 1/4 cup
Maple-Dijon Almond Crusted Salmon:
- Salmon - 1 1/4 lbs
- Parsley - 3 sprigs , chopped
- Grassfed butter - 3 Tbsp
- Mustard, Dijon - 2 1/2 Tbsp
- Maple syrup - 1 1/2 Tbsp
- Bragg's / Coconut aminos - 1 tsp
- Almond meal - 1/2 cup
- Oil, cooking - 1 Tbsp
Orzo (for 2+ meals):
- Cauliflower - 1 1/2 heads , food processed
Prep
- Cauliflower - {Makes enough for two meals} Chop off florets. Pulse in a food processor until it reaches a rice-like consistency. Place cauliflower into a microwave-safe bowl. Microwave for 5 minutes, stirring midway through. Season to taste with salt and pepper. (Can be done up to 4 days ahead)
- Salmon - Divide fish up into 4 servings. Rinse and dry fish. Lightly salt and pepper.
- Crust - Chop parsley. Melt butter in the microwave (~1 minute should do). Mix butter with Dijon, maple syrup, Bragg's, almond meal, and parsley.
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Make
- Preheat oven to 425F (218C) degrees.
- Line sheet pan with foil and brush with some cooking oil. Add salmon and then divide and spoon crust onto fish. Bake for 12 to 16 minutes.
- While fish is cooking, whisk together balsamic, mustard, and oil. Season to taste with salt & pepper. For more vinaigrette ideas, check out this video. Toss vinaigrette with greens, pears, and nuts whenever fish is ready. Enjoy with a scoop of cauliflower rice on the side (but remember to save some for tomorrow night's dinner).
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