NUTRITION FACTS
Serving Size = 1 salmon fillet (177g); Servings per container = 4; Calories 430; Total Fat 25g (38%); Saturated Fat 3.5g (18%); Cholesterol 55mg (18%); Sodium 350mg (15%); Total Carbohydrate 24g (8%); Dietary Fiber 6g (24%); Sugars 3g; Protein 31g.

Roasted Salmon with Pistachio-Oat Crust

4 servings / 1 serving = 1 salmon fillet

Roasted Salmon with Pistachio-Oat Crust

4 servings / 1 serving = 1 salmon fillet

Final-CHEF-Stamp-KNOCKED-OUT_33INGREDIENTS

  • 4, 3 ounce salmon fillets
  • ¼ cup shelled pistachios
  • ¼ cup rolled oats
  • 1 small garlic clove, smashed
  • ½ teaspoon ground paprika
  • ¼ cup loosely packed dill OR 1 teaspoon dried dill
  • 1/8 teaspoon salt
  • freshly ground black pepper
  • olive oil, for the baking sheet
  • fresh lemon wedges, for serving

DIRECTIONS

  1. Preheat oven to 400F. Line a baking sheet with parchment paper or aluminum foil. Spread a little olive oil around with clean hands.
  2. Place the pieces of salmon on paper towels and pat dry. If the salmon has the skin on, place the salmon skin-side down on the baking sheet.
  3. In a food processor, combine the pistachios, oats, garlic, ground paprika, dill, salt and pepper. Pulse until crumbly. With your hands, spread the pistachio-oat mixture on top of the salmon fillets, pressing down gently.
  4. Lay the salmon on the baking sheet, with the pistachio-oat mixture facing up (skin-side down if skin is on). Bake for 8-10 minutes or until fish is cooked. The salmon should easily flake with a fork when done.
  5. Remove from heat, let sit 2 minutes, and then serve with fresh lemon wedges and a green salad.

COOKING TIP/SUGGESTION

The “fishy” taste and flakiness of salmon can vary by species. Pistachios are a rich source of protein, dietary fiber and antioxidants.

NUTRITION FACTS
Serving Size = 1 salmon fillet (177g); Servings per container = 4; Calories 430; Total Fat 25g (38%); Saturated Fat 3.5g (18%); Cholesterol 55mg (18%); Sodium 350mg (15%); Total Carbohydrate 24g (8%); Dietary Fiber 6g (24%); Sugars 3g; Protein 31g.

© 2017 - 2018 Copyright. Goldsbury Foundation.

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