Maple Pecan Crusted Salmon with Roasted Carrots and Yogurt Tahini Sauce
Image: My Intuitive Health
Maple Pecan Crusted Salmon with Roasted Carrots and Yogurt Tahini Sauce
Servings
4
Ingredients
- 2 lb bag of rainbow carrots
- 1 tbsp olive oil
- 1 tsp curry powder
- ½ tsp dried rosemary
- Salt and pepper
For the Fish
- 1 lb. salmon (can sub. with chicken, or other fish)
- Salt and pepper
For the Topping
- ½ cup pecans
- ¼ cup fresh parsley or basil (OR ½ tsp dried rosemary)
- 1 clove garlic
- 1 tbsp olive oil
- 1 tsp maple syrup
- Salt & pepper
For the Tahini Yogurt Sauce
- ¼ cup tahini
- ¼ cup plain Greek yogurt
- 1-2 tbsp maple syrup
- ½ tsp cumin
- ½ tsp curry powder
- Juice of 1 lemon
- 1 clove of garlic minced
- Salt & pepper
- Water to thin if needed
Equipment Needed
- Food processor
- 2 sheet trays lined with parchment paper
- 2 small bowls and whisk
- Knife/cutting board
- Brush
Instructions
Preheat the oven to 425 degrees. Wash or peel the carrots and cut in half lengthwise and then in half again until they resemble a “fry” shape. Place carrots on a sheet tray lined with parchment paper and drizzle with olive oil, seasonings, salt and pepper. Toss with hands to combine. Roast in the oven for about 40 minutes until they are fork tender and have a blackened char on the edges.
Next, combine all the fish crust topping ingredients into a food processor. Pulse until the mixture resembles coarse sand. Add enough olive oil so that the mixture becomes a coarse crumb and sticks together when you press it with your fingers.
Line the fish (or protein of choice) on a sheet tray lined with foil. Season with salt and pepper and then press the pecan herb mix evenly onto the top of the fish. Bake until light pink all the way through (about 12-15 minutes depending on the thickness. For chicken, 20-25 minutes)
While the fish is baking, make the tahini sauce by combining all the ingredients into a bowl. Whisk to combine. If the mixture is too thick, add water 1 tbsp at a time until it is a smooth and pourable sauce. Taste for seasoning.
To Serve
Plate a serving of carrots and salmon on each plate. Drizzle with tahini sauce and enjoy!
Shopping List
Produce
- 2 lb bag of rainbow carrots (or regular carrots)
- Fresh parsley or basil (*or ½ tsp dried rosemary if you don't want to buy a whole bunch)
- 2 cloves garlic
- 1 lemon
Seafood
- 1 lb. salmon (can substitute with any other type of fish or chicken breast)
- *½ lb. if cooking for 1
Dairy
- Greek yogurt
Packaged
- Pecans (or any nut such as walnuts or pistachios)
- Tahini
- Maple syrup
Pantry Staples
- Olive oil
- Curry powder
- Cumin
- Dried rosemary
- Salt & pepper
