Salmon is one of my all-time favorite foods because it just checks all the boxes. It's super easy to make, it has incredible health benefits, and it's delicious. Salmon is one of the best sources of DHA, an omega 3 fatty acid that plays a critical role in brain health and fighting inflammation. DHA isn't found in abundance in many other food sources, so I try to incorporate salmon into my meals 2-3 times per week. Most of the time, I make salmon when I don't have a lot of time to cook, since I can throw a few spices on it or garlic and lemon juice and throw it in the oven. But once in a while it's nice to take a few extra minutes to take a dish from good to out-of-this-world-amazing and that's what this dish is. The prep is still pretty minimal but yields such an amazing flavor. I ate this over sautéed bok choy, mushrooms, and onions, but it would also be delicious with any steamed vegetable or these zucchini fries: https://www.laurenallennutrition.com/post/zucchini-fries.
1/3 cup crushed pistachios
3 Tbsp olive oil
1 Tbsp fresh squeezed lemon juice
1 tsp dijon mustard
1 tsp minced garlic
1/2 tsp honey, optional
sea salt and freshly ground black pepper, to taste
2 filets of salmon, skin removed
Preheat the oven to 190°C or 375°F.
If using whole pistachios, remove shells and add to a food processor fitted with the S blade. Blend until pieces are small but should still be slightly chunky, not thin like flour.
In a small bowl, combine olive oil, lemon juice, mustard, garlic, and honey. Mix together.
Add in the pistachios and mix until it creates a wet, crumbly texture.
Place the salmon in a baking pan lined with parchment paper.
Generously sprinkle salt and pepper on the salmon.
Use your fingers to coat the top of the salmon in the pistachio mixture.
Bake for 15-20 minutes, depending on how much you like your fish cooked.