PALEO | GLUTEN-FREE | DAIRY-FREE
– 4 – 6 oz. salmon fillets – 12 oz. package broccoli florets – 12-16 asparagus stalks – 3/4 cup shelled pistachios – 2 tbsp olive oil – 2 tbsp maple syrup – 1 clove minced garlic – 1 tbsp lemon juice – 2 tsp dijon mustard – 1/2 tsp sea salt
Preheat your oven to 400 degrees.
Place the salmon fillets skin-side down on a parchment lined baking sheet.
Place the salmon fillets skin-side down on a parchment lined baking sheet.
Add the 3/4 cup pistachios to a plastic bag and use a hammer or meat tenderizer to crush them into pieces.
In a small bowl, whisk the remaining 2 tbsp olive oil, 2 tbsp maple syrup, 1 clove minced garlic, 1 tbsp lemon juice, 2 tsp Dijon mustard, and 1/2 tsp salt.
Add the crushed pistachios to the mixture and stir. Top each salmon fillet with some of the maple Dijon pistachio mixture.
Bake the sheet pan for 14-15 minutes, until the salmon flakes easily with a fork. Let it rest for 5 minutes before serving. Enjoy!