Pistachio Crusted Baked Salmon
Wild Sockeye Salmon is filled with healthy fats, selenium, and is a good source of protein which are all great for supporting hormones. And bonus, it's a delicious easy to make dinner!
Total Time:
35mins
Prep:
15mins
Cook:
20mins
Dietary Preference(s):
Gluten Free
Ingredients
- 2 6-8 oz Wild Sockeye Salmon Filets
- 1/ cup Salted pistachios, roasted and chopped
- 1-1/2 tbsp Honey
- 1/2 tbsp Mustard
- 1/2 tbsp Lemon juice
- 1-1/2 tbsp Extra virgin olive oil
- 1 Garlic clove, minced
Lemon Cream Sauce
- 2 tbsp Olive oil
- 1 Shallot, minced
- 1 tbsp Lemon juice
- 1/2 cup 10% Cream
- 1 Zest of 1 lemon
- Salt & pepper to taste
How to Make It
Side dish recommendations:
Frozen green beans with butter, salt and pepper, squeeze of lemon juice
1.
Preheat the oven to 375F and line a baking tray with parchment paper.
2.
To prepare the salmon, season each filet with salt and pepper (a couple big pinches of each)
3.
Next, in a small bowl mix together the honey, mustard, lemon juice, olive oil and minced garlic. Once combined, stir in the chopped pistachios.
4.
Spread the pistachio mixture evenly over each piece of salmon. Press the pistachio mixture gently into each piece of salmon with the back of a fork.
5.
Bake for 15-20 minutes or until the salmon is flaky or cooked through to your desired temperature.
6.
While the salmon is baking, add the olive oil to a small pot over medium heat. Add the shallots, turn to medium low and cook until fragrant, about 2-3 minutes. Stir in the lemon juice, lemon zest, salt and pepper and cook for just a minute until fragrant. Slowly add the cream in and whisk vigorously to combine. Bring to a gentle simmer over medium heat, stirring occasionally, until slightly thickened, about 3-4 minutes. Taste and season with more salt and pepper if desired.
7.
Serve the salmon with a drizzle of the cream sauce and a side of green beans dressed with butter, salt and pepper and a squeeze of lemon.
