Easy, healthy one pan recipe for Pistachio and Cumin Salmon with veggies

2 small salmon fillets or 1 large
1 cup pistachios
1 tbsp lemon rind
1-2 tbsp olive oil
A handful of parsley
1 tsp cumin seeds (can use ground cumin)
1 bunch kale, washed and stalks removed
3-4 carrots, peeled and cut lengthways
Extra olive oil for drizzling
Himalayan salt

How to
Preheat oven to 180 degrees Celsius.

Arrange carrots on a lined baking tray and drizzle with olive oil and season with salt.

Roast in oven for 25-30 minutes, until golden and crispy.

Meanwhile, add pistachios, lemon rind, olive oil, parsley and cumin seeds to a food processor and process until it forms a textured crumb.

Remove carrots from the oven after 25-30 minutes and add salmon and kale to the tray.

Press crumb onto the salmon fillets(s). Add to oven for a further 10-12 minutes, until golden and cooked through.

Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit www.jessicasepel.com for more recipes, nutrition advice and wellness inspiration.

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