wild rice barley, pepitas, brown butter pancetta kale, apple cider maple mustard vinaigrette, roasted delicata squash

Preheat the oven to 400°F (200°C). Season the salmon fillets with salt and pepper. Press the chopped pistachios onto the top of each fillet to create a crust.

Prepare the Salmon

On a baking sheet, toss the sliced delicata squash with olive oil, salt, and pepper. Roast in the preheated oven for 20-25 minutes until tender and caramelized.

Roast the Delicata Squash

In separate pots, cook the wild rice and barley according to package instructions until tender. Drain and set aside.

Cook the Grains

In a large skillet, cook the diced pancetta over medium heat until crispy. Add the chopped kale and cook until wilted. Remove from heat.

Prepare the Kale

Place the salmon fillets on a greased baking sheet and bake for about 12-15 minutes until the salmon is cooked through and the pistachio crust is golden.

Bake the Salmon

In a small bowl, whisk together apple cider, maple syrup, and mustard. Drizzle over the cooked grains and kale.

Make the Vinaigrette

On each plate, layer the wild rice and barley mixture, top with sautéed kale, and place the pistachio crusted salmon on top. Serve with roasted delicata squash on the side and drizzle with the vinaigrette.

Serve

Olive oil

Salt

Black pepper

pistachio crusted salmon

Recipe information

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