Ingredients
The following ingredients have 4 Servings
- 16 oz wild-caught salmon fillet (cut into pieces about 2 inches wide and 1 inch thick)
- 2 tsp olive oil (extra virgin)
- sea salt and pepper
- 2 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1/2 cup pistachios (shelled and finely chopped)
Instruction
- Preheat oven to 375°F.
- Rinse salmon, pat dry, remove pin bones (if not already removed) and cut into serving pieces. Place skin side down on parchment paper-lined baking sheet.
- Brush with a little oil and sprinkle with salt and pepper.
- Whisk together Dijon mustard and lemon juice and spread on top of salmon.
- Gently press the chopped pistachios into the mustard spread.
- Bake at 375°F. for 10-15 min. (depending on the thickness of the fillets) or until fish flakes easily with a fork but is still a little translucent in the center. Remove from oven and let stand for 5 minutes to finish cooking before serving.
