Pistachio Crusted Salmon

Pistachio crusted salmon with honey, Dijon glazed sweet potatoes, and quinoa Greek salad:

Ingredients:

(Serves 4)

4 portions of Atlantic salmon

2 large sweet potatoes

1 cup unshelled pistachios

1 cup dry quinoa

1 cucumber

Cup of cherry tomatoes

Feta cheese

¼ red onion

Olive oil

2 lemons

Salt, pepper, garlic powder

Apple cider vinegar

Honey Dijon

Cinnamon

Preheat oven to 350 degrees Farenheight

Marinade (for salmon, sweet potatoes, and salad):

Combine

⅔ cup olive oil

¼ cup apple cider vinegar

¼ cup Dijon

¼ cup honey

2 tsp of salt

2 tsp of pepper

2 tsp garlic powder

Juice of 1.5 lemons

Salmon:

Wash and pat dry

Coat in marinade and place in fridge to marinate

Sweet potatoes:

Wash

Place in microwave for a couple minutes to make cutting easier

Chop into cubes

Coat in marinade leaving enough for salad

Add extra honey and cinnamon

Place in oven for 30-45 min (until slightly brown and crispy)

Salmon:

Place in oven for 10 min, take out coat in crushed pistachios, place back in oven for another 5

Salad:

Boil 2 cups of water and add quinoa. Cook until all water had evaporated

Cool in fridge

Slice veggies and feta and combine with cooled quinoa, rest of marinade, and any excess crushed pistachios