Week 2 Live Class Information
Roasted Rainbow Carrots with Pistachio Crusted Salmon and Basil Yogurt Sauce
For the Fish Topping
For the Yogurt Drizzle
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.
Line carrots in a long serving dish, drizzle with yogurt sauce, and garnish with chopped pistachios.