This week’s salmon recipe works for both special occasions and regular weeknight meals. It’s fast, easy, and delicious – and the pistachio crust takes the flavor to the next level.
Serve this with a fresh salad or roasted veggies.
TIP: When buying pistachios for this recipe, you’ll save prep time if you buy already shelled nuts.
Pistachio Crusted Salmon Recipe
● Cooking oil in spray bottle
● 2 x 6-oz (170 grams) wild-caught salmon fillets
● Salt and pepper
● 1 Tbsp olive oil
● 2 garlic cloves, minced
● ½ tsp stone-ground mustard
● Juice of 1 lemon
● 1 Tbsp maple syrup
● ⅓ cup shelled pistachios, chopped
Preheat your oven to 375ºF/190ºC. Line a baking sheet with foil and spray lightly with cooking spray.
Pat the salmon dry and place it on the baking sheet. Season lightly with salt and pepper.
Prepare the crust: In a small bowl mix the olive oil, garlic, mustard, lemon, and maple syrup. Spread about ¾ of the lemon-maple mixture over the salmon.
Add the chopped pistachios to the remaining mixture and stir until the pistachios are well coated. Spread over the salmon and, using the back of a spoon or fork, gently press the nuts into the salmon to ensure they stick.
Bake until the salmon is done, about 15 to 20 minutes, depending on thickness. It should be flaky. Remove from the oven and let rest for a few minutes before serving.
For more healthy tips, schedule your appointment with Dr. Stephanie Bristow, ND today.