Sweet Pecan Vegetables and Salmon

Updated at: Mon, 09 Dec 2024 07:51:31 GMT

Step 1

Preheat oven to 400F.

Step 2

Cut the carrots into wedges and the cauli into florets. Place in a large bowl.

Step 3

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.

Step 4

Pour the other 1/3 of the coconut oil over the veggies and toss to coat them.

Step 5

Scoop 2/3 of the pecan pesto onto the veggies and toss to coat them.

Step 6

Pour the veggies onto a lined baking sheet in a single layer.

Step 7

Roast the veggies for 15 minutes.

Step 8

Nuzzle the salmon into the veggies and spread the remaining pecan pesto on top of the salmon.

Step 9

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.

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