Ingredients

The following ingredients have 4 Servings
  • 1 large carrot, peeled and cut in wedges
  • 1 small cauliflower head, cut in medium florets
  • 2/3 cup refined coconut oil, melted and divided
  • 1 cup raw pecans
  • 2 tablespoons agave nectar
  • 1/2 teaspoon sea salt
  • 1 lb. salmon
  • 4 springs thyme

Instruction

  • 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.
  • Roast the veggies for 15 minutes.
  • Nuzzle the salmon into the veggies and spread the remaining pecan pesto on top of the salmon.
  • 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.