Slow Roasted Honey-dijon Salmon with Pecan-feta-date Crumble

• total time: 32 minutes

Ingredients

For the salmon:

1 1/2 lb salmon filet

Salt

2 tbsp Dijon mustard

1 tbsp honey

Olive oil

For the crumble:

1/2 cup raw pecans

5 large dates

2 oz feta cheese

Handful arugula

1/2 tsp salt

Pinch red pepper flakes

Zest of 1/2 lemon

Tahini, optional for serving

Directions

Preheat the oven to 275. Line a sheet pan with parchment paper.

Make the crumble. Add the pecans and begin to chop them, then add the dates and do the same. Continue to add the feta and arugula, chopping after each ingredient is added. Add the salt, pepper flakes and lemon zest and chop until the mixture is combined and a “crumble” is created.

Next, make the mustard mixture. Add the mustard, honey and a pinch of salt to a small bowl and mix to combine.

Place the lemon slices in a rectangle on the parchment lined sheet pan. Place the salmon on top of the lemons, then salt the salmon. Add the mustard mixture to the top of the salmon, then brush it over the top. Next, add the crumble and spread it evenly over the top of the salmon. Drizzle the salmon with olive oil. Place the salmon in the oven for 30-35 minutes.

Plate the salmon, then drizzle with tahini, if using.