5 stars based on 2 Reviews
Prep Time: 10 min
Cook Time: 10 min
3 tablespoons unsalted shelled pistachio nuts
1 tablespoon whole-wheat bread crumbs
1 teaspoon olive oil
2 (4-ounce) skinless salmon fillets
1/4 teaspoon salt
2 teaspoons Dijon mustard
Lemon wedges for serving
Preheat the oven to 425°F. Spray a small rimmed baking sheet with cooking spray.
Combine the pistachio nuts, bread crumbs, and oil in a food processor until coarsely ground.
Pat the fillets dry with paper towels and sprinkle with the salt. Spread the mustard evenly on top of each fillet. Top the fillets evenly with the pistachio mixture pressing to form an even layer. Transfer the fillets, crust-side up, to the baking sheet. Roast until the salmon is just opaque in the center, 8 – 10 minutes. Serve with the lemon wedges.
Original recipe courtesy Paula Deen: Pistachio Crusted Salmon with Lemon Cream Sauce
Recipe Courtesy of Bobby and Jamie Deen