Week 2 Live Class Information
Roasted Rainbow Carrots with Pistachio Crusted Salmon and Basil Yogurt Sauce
Servings
4
Ingredients
- 2 lb bag of rainbow carrots
- 1 tbsp olive oil
- 1 tsp curry powder
- Salt and pepper
- 1 lb. salmon (can sub with chicken or tofu)
For the Fish Topping
- ⅓ cup pistachios
- ¼ cup fresh basil or parsley
- 1 clove garlic
- Zest 1 lemon
- 1 tbsp olive oil
- Salt/pepper
For the Yogurt Drizzle
- ¼ cup fresh basil (heaping)
- ¼ cup plain Greek yogurt
- ¼ cup olive oil
- Juice of half a lemon
- 1 clove of garlic
- Salt/pepper
- Water to thin if needed
Garnish
- Pistachios
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.
While carrots are roasting combine all the topping ingredients into a food process. Pulse until the mixture resembles coarse sand.
Line the fish (or protein of choice) on a sheet tray lined with parchment paper. Press the pistachio herb mix evenly onto the fish.
Bake until cooked through (about 12-15 minutes, depending on thickness).
Combine all the dressing ingredients into your food processor and blend. Taste and adjust seasoning.
To Assemble
Line carrots in a long serving dish, drizzle with yogurt sauce, and garnish with chopped pistachios.
Shopping List
Produce
- 2 lb bag of rainbow carrots (can use regular carrots if you can’t find rainbow, or use a mix of regular and parsnips)
- Fresh basil
- 2 garlic cloves
- 1 lemon
Dairy
- Plain Greek yogurt (an individual size is enough)
Seafood
- 1 lb. salmon (can sub with any other type of fish, chicken breasts, or tofu)
- *I like to see which fish looks good at the market or is on sale-any type would be delcious here such as haddock, cod, shrimp etc.
- *If cooking for 1 person just get ½ lb of fish
Pantry Staples
- Olive oil
- Curry powder
- Salt and pepper
Packaged
- Pistachios (shelled, roasted and salted ideally)
