FOR YOUR TABLE
Pistachio-Crusted Baked Salmon
Recipe and photo courtesy of Maria Lichty (twopeasandtheirpod.com)
- 1 1⁄2 lb whole salmon fillet
- Kosher salt and ground black pepper
- 1 Tbsp fresh lemon juice
- 2 tsp olive oil
- 2 tsp honey
- 1 tsp Dijon mustard
- 1⁄4 cup panko
- 1⁄3 cup pistachios, crushed
- 2 Tbsp Parmesan cheese, grated
- Zest of 1 lemon
- Lemon slices and parsley leaves, for serving, optional
Preheat the oven to 400 F. Place the salmon on a large parchment-lined rimmed baking sheet. Pat salmon dry with paper towels. Season with salt and pepper; set aside.
In a small bowl, whisk together the lemon juice, olive oil, honey, mustard and garlic. In another small bowl, combine the panko, pistachios, cheese and lemon zest. Brush the lemon-honey mixture evenly over the salmon. Evenly sprinkle the pistachio mixture onto the salmon. Gently press down so it sticks.
Bake salmon 10 to 14 minutes or until the salmon flakes easily with a fork (internal temperature of 145 F). Serve salmon garnished with lemon slices and parsley, if desired. Makes 4 servings.