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
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.