Pistachio-Crusted Salmon

A crunchy pistachio crust with a just a dash of tangy lemon juice tops off these simple baked salmon fillets. A little bit of honey and mustard adds depth to the flavor and just a sprinkling of fresh dill tops it all off.

Nutritionally, salmon is always a winner – especially if it’s wild-caught. Wild-caught salmon is richer in Vitamin D, and it has more of those all-important Omega-3 fats. Pistachios are also high in Vitamin B6 and several different minerals, and they also have quite a bit of fiber. Like other nuts, they do have a fairly high ratio of Omega-6 to Omega-3 fats, but that’s why you’re eating them in small amounts on top of a big piece of Omega-3 rich salmon!

This recipe is easy to cook, and goes well with almost anything. It would be great with a simple bowl of soup, or with a big leafy salad. If you have leftovers, it would also be great cold as a salad topper: there’s a built-in crunch from the nuts, and it makes a very refreshing change from chicken all the time.

Pistachio-Crusted Salmon Recipe

SERVES: 4 PREP: 15 min. COOK: 20 min.

Ingredients

• 4 wild salmon fillets
• 1 cup raw pistachios, roughly chopped
• 1/4 cup lemon juice
• 1 tbsp. Dijon or homemade coarse grain mustard
• 2 tbsp. raw honey
• 1 tsp. fresh dill weed
• Sea salt and freshly ground black pepper

Preparation

1. Preheat oven to 375 F.
2. In a bowl, combine the pistachio, lemon juice, mustard, honey, dill, and season with salt and pepper to taste.
3. Spread the pistachio mixture on top of each salmon filet, pressing lightly to make it stick.
4. Place the salmon in the oven and bake, uncovered, for 15 to 20 minutes, or until cooked through.
5. Let the salmon rest for 2 to 4 minutes before serving.