This super-easy recipe is special enough to serve for company. Reap the anti-inflammatory benefits of the wild salmon, olive oil and pistachios. It’s so delicious, you’ll forget how healthy it is.
Serves 4
Marinade
½ cup white wine
¼ cup lemon juice
2 tablespoons extra virgin olive oil
½ teaspoon dried thyme leaves
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
4 (5 ounce) wild salmon fillets with the skin on
1 cup finely chopped pistachios
Preheat oven to 400º.
Mix marinade ingredients in a non-reactive bowl (glass, Pyrex). Add salmon, turn to coat and marinate for 10 minutes. After removing the salmon, reserve the marinade.
Heat 1 tablespoon olive oil on medium-high heat, in a large non-stick sauté pan. Sauté the fillets, skin-side up until seared, 2 – 4 minutes. Remove fillets and place on a foil-lined baking sheet, skin-side down. Lightly brush with marinade. Press chopped nuts on tops of fillets and spray with a little olive oil. Bake for 4 – 8 minutes, until salmon is cooked to desired doneness and crust is golden.
Download the printable Pistachio Crusted Salmon PDF
