Oven-Baked Dijon Mustard Pistachio Crusted Salmon

This is probably my favourite clean and detoxifying meal to make after a long week of work, best paired with an arugula spring salad!

This time around I chose to crust the salmon with fresh pistachios to add an extra oomph all together; super simple and makes a huge difference. Oven baked salmon is perfect when served with a fresh rosé or a light body red wine.

Bon Appétit!

What you’ll need :

  • 4 pieces of wild-caught salmon fillet, about 2 inches wide

  • 1 Tablespoon extra-virgin olive oil

  • A pinch of sea salt and pepper

  • 2 Tablespoons Dijon mustard

  • 1 Tablespoon fresh lemon juice

  • ½ cup raw, shelled unsalted pistachios, chopped finely

Directions:

  • Preheat oven to 375F.

  • Rinse salmon, pat dry. Remove pin bones 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 for 15 – 20 min or until fish flakes easily

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