Pistachio-Crusted Salmon

I sort of have this problem with garlic.

You see, when a recipe calls for garlic cloves, I typically multiply it by like, three?

You can just never have enough garlic! Am I right or am I wrong?

Of course, not everyone agrees with me and someone in this house does not like to kiss me with garlic breath.

And I’m not talking about the dogs (they always give me kisses).

His loss!

Today for you, however, I have stopped myself at two cloves in this recipe so that people in your house will still want to kiss you.

Speaking of garlic, check out my Vine on how to make your own jarred minced garlic at home, or otherwise known as, “what to do when you’re pressed to buy TWO WHOLE POUNDS OF GARLIC IN BULK at Costco.” Yeah. #costcoproblems

Oh and P.S. did I mention this salmon rocks!! The crunchy texture of the pistachio-parsley mixture combined with the buttery texture of the salmon and a squeeze of fresh lemon is just amazing. THIS is living the good life.

I’m sure it will get even the meat-and-potatoes lovers in my family to like fish, and I just might make it again the next time we host another couple for dinner.

Too da loo,
Meg

Pistachio-Crusted Salmon
Serves 4

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• 6 tablespoons shelled raw or dry roasted pistachios (Easier to purchase them pre-shelled. Available in the bulk section at Whole Foods.)
• 1/3 cup packed fresh Italian curly parsley
• 2 cloves garlic
• Zest of 1 lemon, ~1 Tbsp.
• ¼  tsp. Kosher or sea salt
• ¼ tsp. fresh ground pepper
• 1 whole salmon fillet (~1+ lb.), bones and pins removed, brought to room temperature
• 3  Tbsp. pastured butter or clarified butter, melted
• Lemon wedges, for serving

Heat oven to 400˚F and set the rack to the middle position.

Pulse pistachios, parsley, garlic, lemon zest, salt, and pepper in food processor (or blender) until nuts are roughly chopped.

Place salmon skin-side down in a baking sheet or pan lined with parchment paper or foil. Season salmon lightly with salt and pepper.

Coat top of salmon with melted butter; press nut mixture all over top of salmon.

Cover pan tightly with foil. Bake on the center rack of the oven until fish flakes easily with a fork and is no longer translucent in center, about 22-25 minutes (Every oven is different and every fillet of salmon is different. Keep an eye on your fish to make sure you don’t undercook or overcook it.)

Carefully transfer salmon to a serving platter. Use a lasagna server/spatula to slice salmon into serving portions. Serve with lemon wedges.

This dish pairs well with roasted asparagus on the side seasoned with olive oil, sea salt, and pepper.

Pic from Round 2!