Tag Archives: Parsnips

Roasted Rainbow Carrots with Pistachio Crusted Salmon and Basil Yogurt Sauce

Week 2 Live Class Information

Roasted Rainbow Carrots with Pistachio Crusted Salmon and Basil Yogurt Sauce

Servings

4

Ingredients

For the Fish Topping
For the Yogurt Drizzle
Garnish

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
Dairy
Seafood
Pantry Staples
Packaged

Holistic Cooking & Nutrition Counseling

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