Monday, January 8, 2018

Pistachio Sweet Salmon

     Healthy eating is easy eating with the help of Whole Foods.  Weaving my grocery cart up and down the overflowing bins of produce, I stumbled upon spiralized Sweet Potatoes...and I knew they had to be mine the minute I feasted eyes upon them.  #mineminemine  Whole Foods is my Whole 30 go to for filling my pantry.  Turning my grocery store into my personal kitchen helper, I was able to create one of the best meals I have ever experienced.  Each of my hearty 4 servings of Pistachio Sweet Salmon weighs in at 435 calories, 30g net carbs and 33g protein.  Let Whole Foods help pave the path to your dinner table easy, healthy and convenient.  :)

Ingredients for 4 serving~
1 bottle The New Primal Classic Marinade and Cooking Sauce
1 pound Salmon, cut into 4~4oz Filets (have the Fishmonger cut them for you)
2~12oz 365 Everyday Value bags of Brussels Sprouts
2 Tablespoon 365 Everyday Value Extra Virgin Olive Oil
1 medium Onion, diced
1 Tablespoon chopped Garlic
Dash Cayenne Pepper
Dash Lite Salt
13oz container Sweet Potato sprials
Dash Pepper
1/4 cup Pistachios (found in the Nut Bins at Whole Foods)
1/2 Red Bell Pepper, diced
2 Green Onions, diced

     Pour marinade over Salmon filets and marinate for an hour or up to 6 hours, bake in Air Fryer or in oven on foil lined cookie sheet at 400 for 17 minutes, make sure to time with rest of ingredients.  Trim Brussels Sprouts and shred in Food Processor, set aside.  Heat 1 Tablespoons Olive Oil in skillet, add diced Onions, Garlic, Cayenne Pepper and Lite Salt til golden brown~this is a slow process to achieve the perfect deep golden with out burning, may take up to 30 minutes.  Add shredded Brussels to skillet along with 2 Tablespoons of the remaining bottle of Marinade and cook on medium til softened.  Meanwhile, toss Sweet Potatoes with remaining Tablespoon Olive Oil and lay on foil lined cookie sheet, season with Lite Salt and Pepper, bake at 450 for 20 minutes.  When Brussels are ready, spoon on large serving dish, top with roasted Sweet Potatoes, rest filets on top.  Add nuts to baggie and crush lightly with mallet, sprinkle on Salmon.  Garnish with Bell Pepper and Green Onions.  Enjoy  :)

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