Pistachio-Crusted Salmon

Whenever wild salmon is on sale at the grocery store, I take advantage of the opportunity to save a few bucks and eat some healthy fish.  That was the case this week and I was all over it.  I didn’t really have a plan for how I was going to prepare the salmon, but I knew I was tired of my usual flavors and wanted to try something new.

At dinner time I rounded up some ingredients that I had on hand, and it worked out perfectly.  Tim isn’t a huge salmon guy, but when he said, “The seasoning on here is great”, I knew I had a winner.

I’m excited to have a new salmon recipe because Meghan loves it so it’s usually a meal I can count on her eating.  Salmon’s kind of like chicken in that you can never have too many different ways to prepare it.  Even if you already have a favorite salmon recipe, you need to give this one a try.  You won’t be disappointed.

Grab these six ingredients and get started!

Pistachio-Crusted Salmon

Serves 3

1 lb. salmon fillet (preferably wild salmon)

1/ cup pistachios, finely chopped

1 1/2 tablespoons cilantro, chopped

2 teaspoons marjoram

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 tablespoon lemon zest

2 tablespoons fresh lemon juice

Preheat oven to 375 degrees.  Line a baking sheet with parchment paper and set aside.  In a small bowl, mix together the pistachios, cilantro, salt, pepper, lemon zest, and lemon juice.

Put the salmon fillet on the baking sheet and top with the pistachio mixture.  Use your hand or the back of  spoon to evenly distribute the mixture across the salmon fillet.

Bake in the preheated oven for 8-15 minutes, depending on the thickness of your fish.  Definitely check it after 8 minutes–you don’t want a dry fillet!  When the salmon easily flakes off with a fork, it is ready.  Enjoy!