Happy Tuesday! woop woop! I don’t know if you’ve noticed, but I’ve been redoing some of my early recipes. I kind of hate some of the pictures I took early on, so I am updating old pictures, and even some of the recipes. This kale pesto and these shortbread cookies have gotten a revamp, to name a few.
This started out as a vegetarian side dish, but then I threw some salmon on there and decided hey, a one pan meal is pretty awesome. You can sub in chicken, tofu, or whatever!
I won’t apologize for my plethora of salmon recipes. We have salmon once a week and it’s one of those fish that is ohh so easy and delicious. Plus, it really takes to pretty much any toppings you can imagine.
This meal you not only have the moist, tender, flaky salmon coated with a sweet nutty topping, but you also have some hearty roasted veggies to balance out the meal. Sub in whatever veggies you have in that week – brussels or broccoli, parnsips or beets! Keep in mind, you may need to pre-roast them for a bit longer and then pop the salmon on to the pan as it finishes roasting.
Here’s how you make Sweet Pecan Salmon + Roasted Vegetables:
Cut the carrots into wedges and the cauli into florets. Place in a large bowl.
Place 1/3 of the coconut oil, pecans, agave, and sea salt into the food processor. Process for 10-30 seconds until combined and chunky.
Pour the other half of the coconut oil over the veggies and toss to coat them. Scoop 2/3 of the pecan pesto (not really a pesto, but you know!) onto the veggies and toss to coat them. Pour them onto a lined baking sheet in a single layer.
Roast the veggies for 15 minutes. Nuzzle the salmon into the veggies and spread the remaining pecan pesto on top of the salmon. Roast for another 15 minutes and then broil on high for 2 minutes. If you want the veggies to really get charred or browned, I’d remove the salmon after the 2 minute broil, and continue to broil just the veggies for another 2 minutes.
Recipe
Sweet Pecan Vegetables and Salmon
Make this one pan Sweet Pecan Salmon + Roasted Vegetables for an easy weeknight dinner! I want to put this sweet pecan topping on everything!
Ingredients
- 1 large carrot, peeled and cut in wedges
- 1 small cauliflower head, cut in medium florets
- 2/3 cup refined coconut oil, melted and divided
- 1 cup raw pecans
- 2 tablespoons agave nectar
- 1/2 teaspoon sea salt
- 1 lb. salmon
- 4 springs thyme
Instructions
- Preheat oven to 400F.
- Cut the carrots into wedges and the cauli into florets. Place in a large bowl.
- Place 1/3 of the coconut oil, pecans, agave, and sea salt into the food processor. Process for 10-30 seconds until combined and chunky.
- Pour the other 1/3 of the coconut oil over the veggies and toss to coat them.
- Scoop 2/3 of the pecan pesto onto the veggies and toss to coat them.
- Pour the veggies onto a lined baking sheet in a single layer.
- Roast the veggies for 15 minutes.
- Nuzzle the salmon into the veggies and spread the remaining pecan pesto on top of the salmon.
- Roast for another 15 minutes and then broil on high for 2 minutes. If you want the veggies to really get charred or browned, I’d remove the salmon after the 2 minute broil, and continue to broil just the veggies for another 2 minutes.
Nutrition Info:
- Serving Size: 4
You guys will LOVE this!! What are your favorite one pan meals? Enjoy!! xo
This looks amazing! We have salmon quite often as well. I never get bored of it! This is definitely something that I should try because it looks so easy and delish!
No apologies for all the salmon! The best!!! And pecans sound wonderful with buttery salmon!
O man…old recipes…I’m going at a snails pace (slower!) trying to reshoot those “first year” ones!
This is allllll of my favorite stuff wrapped together in one package 🙂 I need to get me some more agave stat!
What do you recommend as a substitute for the coconut oil?
Thanks!
Hi C!! I’d recommend using butter or ghee instead of the coconut oil 🙂