4 wild Salmon Fillets, about 6 ounces each

8 Dried Apricots (make sure there is no sugar added!)

3 Tablespoon Olive Oil

1/2 cup Pistachio Meats plus 1/4 cup

2/3 cup Coconut Milk

2 teaspoons Fresh Italian Parsley, chopped

1/4 teaspoon Minced Garlic

4 cups Fresh Baby Spinach

Salt and Pepper



Chop apricots and 1/4 cup of the pistachio meats. Rub salmon fillets with 1 Tablespoon of olive oil.

Lightly salt and pepper fillets. Press chopped apricots and pistachios onto tops of salmon fillets on a baking dish.

Bake salmon for 20 minutes at 375.

While salmon is baking, combine 1/2 cup pistachio meats, coconut milk, garlic, Italian parsley, and a pinch of salt in a food processor. Blend until smooth.

When there are 5 minutes left on the salmon, drizzle four plates with the pistachio coconut sauce. Then, heat 2 Tablespoons olive oil over medium heat in a sauce pan with a dash of salt and pepper. Add the spinach and stir for about 2 minutes to wilt.

Place a serving of wilted spinach on each plate, with a salmon fillet on top.