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Pistachios and gluten-free panko come together to create a crunchy, flavor-packed crust for buttery salmon fillets, which pair perfectly with tender roasted rainbow carrots. This colorful dish is simple and straightforward, yet satiating and delectable.

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Nutritional facts

Protein

40g

Carbs

50g

Calories

530

Fat

21g

Ingredients

Extra Virgin Olive Oil, Pistachios, Red Onion, Coriander, Black Pepper, Garlic, Corn Starch, Sugar, Kosher Salt, Rainbow Carrots, Orange Juice, Gluten Free Panko Breadcrumbs, Salmon, Canola Oil, Soy Sauce

Reviews

4.0

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Based on 935 reviews

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

yummy. good amount of food. more veggies would be nice.

Rebecca Gorgas · 07/01/23

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About Anthony Nichols

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As a native New Yorker, Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, NY as a kid.
But he now serves as the Culinary Director for Junzi Kitchen & Eat Nice Day Chinese, in addition to his private chef business, consultingprojects and teaching.
He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notablyChefs Ben Polinger at Oceana.
His Michelin star experience led him to be recruited as a corporate executive chef for the CEO's of some of the largest companies in the world, including Sony, RBS & The NewYork Times.
After years ofrestaurantexperience, heshifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, Just Salad to name a few.
Chef Anthony is influenced by his Puerto Rican heritageandFrenchtraining, as well as his varied interests including American history, art, design, film and music.

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