Apricot Pecan Salmon

Ingredients

For the Potatoes

• 1 Pound baby potatoes
• 1 Tbsp Food Club Unsalted Butter, melted
• 1.5 tsp minced garlic
• 1/4 tsp Food Club Salt
• 1/4 tsp Food Club Black Pepper

For the Asparagus

• 1 Pound asparagus
• 1 Tbsp Food Club Unsalted Butter, melted
• 1/2 tsp minced garlic
• 1/4 tsp Food Club Salt
• 1/4 tsp Food Club Black Pepper

For the Salmon

• 1/4 Cup Food Club Apricot Preserves
• 2 Tbs. Food Club Reduced Sodium Soy Sauce
• 4 Full Circle Market Alaskan Keta Salmon Fillets
• 1/2 Cup chopped pecans

Directions

1. Preheat oven to 425 degrees. Mix potatoes, unsalted butter, minced garlic, salt and pepper together in medium bowl. Place on greased sheet pan and roast in oven for 15 minutes. 
2. Mix together asparagus, butter, minced garlic, salt and pepper in large bow. 
3. Remove potatoes from oven and add asparagus and salmon filets to pan next to potatoes.
4. Mix together apricot preserves and soy sauce in small bowl. Brush sauce over salmon filets. 
5. Place chopped pecans on top of sauce on salmon filets. 
6. Roast at 425 degrees for 15 minutes, or until internal temperature of salmon reaches 145 degrees, potatoes are tender and asparagus is tender-crisp.