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Pistachio Citrus Salmon with Brussels Sprouts
Votes: 0
Rating: 0
Rate this recipe!
Course Dinner
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Course Dinner
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. In a shallow bowl, add coconut milk. In a separate bowl, add the next 7 ingredients (almond meal through onion powder) and stir to combine.
  2. Coat each fillet with coconut milk, then dredge in the pistachio mixture covering each fillet well. Set aside to rest for at least 10 minutes.
  3. Preheat skillet to medium-high heat. Add the coconut oil to the skillet. In a medium bowl, toss together Brussels sprouts, sea salt, pepper and olive oil, coating well. Toss into the skillet and cook for 10 minutes.
  4. In the same skillet with the Brussels cook the salmon on each side for at least 3 minutes, until a nice crust forms.
  5. Remove from the skillet and serve with the Brussels sprouts.
Recipe Notes

SERVING SUGGESTION: Faux-tatoes.