SLOW ROASTED HONEY-DIJON SALMON WITH PECAN-FETA-DATE CRUMBLE! Using my infamous crumble to make a salmon “crust”—10/10! • For the salmon: 1 1/2 lb salmon filet Salt 2 tbsp Dijon mustard 1 tbsp honey Olive oil • For the crumble: 1/2 cup raw pecans 5 large dates 2 oz feta cheese Handful arugula 1/2 tsp salt Pinch red pepper flakes Zest of 1/2 lemon Tahini, optional for serving • 1️⃣Preheat the oven to 275. Line a sheet pan with parchment paper. 2️⃣ Make the crumble. Add the pecans and begin to chop them, then add the dates and do the same. Continue to add the feta and arugula, chopping after each ingredient is added. Add the salt, pepper flakes and lemon zest and chop until the mixture is combined and a “crumble” is created. 3️⃣Next, make the mustard mixture. Add the mustard, honey and a pinch of salt to a small bowl and mix to combine. 4️⃣Place the lemon slices in a rectangle on the parchment lined sheet pan. Place the salmon on top of the lemons, then salt the salmon. Add the mustard mixture to the top of the salmon, then brush it over the top. Next, add the crumble and spread it evenly over the top of the salmon. Drizzle the salmon with olive oil. Place the salmon in the oven for 30-35 minutes. *may need longer for thicker cuts.* 5️⃣Plate the salmon, then drizzle with tahini, if using. • #healthydinnerideas #healthycooking #glutenfreefood #wholefoodsmarket #food52 #salmon #salmonrecipes #mealprep #buzzfeast #cookfromscratch #goodmoodfood #glutenfreerecipe #inthekitchen #tastemade #tastingtable #easyrecipe #justeatrealfood #healthycooking #lowcarbrecipe #pescatarian #healthyeating #comfortfood
