Pecan Crusted Salmon

1: Preheat your oven to 425 degrees.

2: Line a baking tray with parchment paper.

3: Clean the potatoes, chop them into bite-size pieces, and let soak in filtered water for 30 minutes.

4: Steam the clean, trimmed green beans.

5: Blend the pecans in a food blender to a coarse, breadcrumb-like consistency and set aside.

6: In a small bowl, mix olive oil and stone ground mustard in a 2:1 ratio, add honey to taste, plus salt and pepper.

7: After 30 minutes, coat the potatoes with the mustard sauce and spread them across the baking tray.

8: Bake the potatoes in the oven while prepping the salmon.

9: Coat each piece of salmon with the mustard sauce and pack with the finely ground pecans.

10: After baking the potatoes for about 15 minutes, add the salmon to the same baking tray.

11: Bake the potatoes and salmon together until the potatoes are perfect (about 30 minutes total) and the salmon is cooked (about 15 minutes).

12: Saute the lightly steamed green beans in a sauté pan with avocado oil, sea salt, and pepper until slightly charred.

13: Plate the dish by sprinkling leftover crushed pecans onto the green beans and drizzling the leftover mustard sauce over the entire dish.