Sweet Pecan Vegetables and Salmon

• Gluten free

• Seafood

  • 1 lb Salmon

• Produce

  • 1 Carrots, large
  • 1 Cauliflower head, small
  • 4 Thyme, springs

• Condiments

  • 2 tbsp Agave nectar

• Baking & Spices

  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 2/3 cup Coconut oil

• Nuts & Seeds

  • 1 cup Pecans

Found on thetoastedpinenut.com

Ingredients

• 1 large carrots, peels and cut in wedges
• 1 small cauliflower head, cut in florets
• 2/3 cup coconut oil, melted and divided
• 1 cup pecans
• 2 tablespoons agave nectar
• 1/2 teaspoon sea salt
• 1 lb salmon
• 4 springs thyme

Directions

• 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. Nuzzle the salmon into the veggies and spread the remaining pecan pesto on top of the salmon. Scatter the thyme sprigs around the pan. Bake for 15 minutes, then broil on high for 2 minutes. If you want the veggies to really get charred and browned, Id remove the salmon after the 2 minute broil, and continue to broil just the veggies for another 2 minutes.