Pecan Crusted Salmon with Low Carb Mash & Greens

Prepare Ingredients:

Preheat oven to 200°C. Wash the fresh produce. Peel potato and cut into 1.5 cm pieces. Pick parsley leaves, discarding stems and roughly chop. Trim ends off broccolini and green beans and cut in half. Finely chop pecans (or add to a food processor / stick mixer and process). Bring a pot of water to boil for blanching greens (in step 4).

Prepare Mash:

Place potato and cauliflower into a pot and cover with water. Cover, and once boiling, cook for 8-10 minutes or until the potato and cauliflower are tender. Drain and return to the pot. Add butter, season with salt and pepper and mash.

Crust & Bake Salmon:

In the meantime, line a tray with non-stick baking paper. Combine pecans and parsley in a shallow bowl. Pat salmon dry on paper towel and brush skin side of each salmon piece with honey mustard. Press mustard side of each salmon fillet into the pecan mixture to coat. Place crusted salmon on prepared tray, season with salt and pepper and cook for 8 minutes or until cooked to your liking.

Cook Greens:

Add green beans and broccolini to the pot of boiling water and cook for 2-3 minutes, until bright green. Drain.

You Plate It:

Divide mash between plates. Top with salmon. Serve with beans and broccolini.