Elaborate and sophisticated meals is not what I am known for at our house. I leave all the culinary heavy lifting to the Mister. Not quite sure why but the longer the list of ingredients I see in a recipe, the more intimidated I get. Probably because the more ingredients usually means more (preparation) time and more clean up at the end. Neither of which excite me. We made a pack at home to eat dinner together every night and in the kitchen not sitting on the couch in front the TV. I know it sounds a bit corny but I think it’s been integral to the success and strength of our relationship. With our work week hours being later than most, this sometimes becomes a challenge resulting to turning to quick fix dishes that can be on the table in 30 minutes or less.
Salmon is definitely a hit around here because it’s a super easy way to incorporate healthy Omega 3’s into our diets but let’s be real here, when you’re eating fish 1-2 times a week, you need to start getting a bit creative with your recipes. With salmon being so soft and fleshy I thought creating a pistachio crust using Wonderful Pistachios with a touch of honey and mustard would be a perfect juxtaposition of both taste and texture. Occurring to me while woofing down a handful of the brand’s addictive “Sweet & Salty” flavoured nuts. Sure there’s a few other nuts I could have chosen, so why Wonderful Pistachios? Besides tasting amazing, they are a source of vitamin B6, potassium, magnesium, phosphorous and fibre, adding extra nutritional value to this ridiculously delicious protein option. Making this is pretty much fool proof for those of you who also get intimidated with Julia Childs-like recipes (trust me!) and literally goes well with almost anything.
PISTACHIO CRUSTED SALMON
Prep Time: 5 minutes Cook Tim:e 20 minutes Total Time: 25 minutes Servings: 2
- 2 salmon fillets (approx. 6 oz each, skin on)
- half cup of crushed unsalted Wonderful Pistachios
- salt and pepper to taste
- 1/2 lemon juiced
- 1 tbsp course grain mustard (or Dijon)
- 1 tbsp honey
- 2 tbsp Panko bread crumbs
- 1 tbsp olive or canola oil
- Preheat oven to 375F
- Rinse salmon and pat dry with a paper towel. Arrange fillets on foil (or parchment paper) lined baking sheet, skin side down. Sprinkle salt and pepper to taste
- In a small bowl, combine lemon juice, lemon zest, mustard and honey. Spoon mixture and spread evenly over top of each piece of fillet
- Coarsely chop pistachios in a food processor, coffee grinner or by hand and combine with Panko bread crumbs and oil. Spread pistachio mixture pressing lightly to adhere
- Bake until salmon is cooked through to your liking and nuts are golden for approximately 15-20 minutes. Let salmon rest for 5 minutes outside of the oven before serving. Pair with a side of your choice; salad, quuinoa or grilled veggies and enjoy!
This post is sponsored by Wonderful Pistachios®, but all thoughts and opinions are my own!
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