Lemon Pistachio Salmon

The pistachios make a nice crust on the salmon for a contrasting texture, and the lemon and dill provide a lovely freshness to the spring-green topping. It smells divine in the food processor as well.

  • 2 salmon filets
  • 1/3 cup raw pistachios (not salted and roasted)
  • zest of one lemon
  • 1 Tbsp. fresh dill
  • 1 Tbsp. olive oil
  • 1/2 tsp. powdered garlic
  • 1/2 tsp. salt
  • a few grinds of black pepper

Heat the oven to 400 degrees F. Add the nuts, zest, dill, oil, garlic, salt and black pepper to the food processor and pulse until it sticks together.  Place the salmon on parchment paper on a cooking sheet.  Top with the pistachio mixture, pressing lightly so it sticks to the salmon.  Bake for about 15 minutes until the salmon is flaky and reaches an internal temperature of 145 degrees F. Serve with slices of lemon to squeeze over the top.

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