A friend recently returned from a trip to Sicily and raved about the region’s incredible pistachios. I decided to use them as a crunchy crust for salmon fillets.
To make dinner even easier, I arranged the salmon and fresh asparagus on a baking sheet and roasted them together in a 400 degree oven for just 10 minutes. It’s a simple, flavorful meal with almost no cleanup. To round out the dinner, I served the fish with one-minute microwaveable quinoa, making this a wholesome, weeknight meal that comes together in minutes.
HELPFUL HINTS:
Regular quinoa can be used if microwaveable quinoa isn’t available.
Look for roasted, shelled pistachios at the market.
COUNTDOWN:
Preheat oven to 400 degrees.
Assemble ingredients.
Make salmon and asparagus.
Microwave quinoa.
SHOPPING LIST:
To buy: 3/4 pound wild caught salmon, 1 bag roasted shelled pistachio nuts, 1 jar Dijon mustard, 1 bottle honey, 1/2 pound asparagus, 1 lemon, 1 container microwaveable quinoa
Staples: olive oil, salt and black peppercorns.
Pistachio Crusted Salmon
3/4 pound wild caught salmon fillet
1/2 cup roasted shelled pistachio nuts
Zest from lemon
1 tablespoon lemon juice
2 teaspoons Dijon mustard
2 teaspoons honey
1/2 pound asparagus
4 teaspoons olive oil, divided use
1 cup microwaveable quinoa
Salt and freshly ground black pepper
Preheat oven to 400 degrees. Line a baking sheet with foil. Chop the pistachio nuts into small pieces in a food processor. Or chop them on a cutting board with a sharp knife. Be careful not to turn them into fine dust if using a food processor. Mix the lemon zest, lemon juice, mustard and honey together in a small bowl. Add the pistachio pieces. Toss all together. Place the salmon skin side down on the foil lined sheet. Spread the pistachio mixture over the salmon and press into the salmon with a spoon or your hands. Snap off the tough woody ends (about 2 inches) of the asparagus and discard. Place the asparagus next to the salmon on the sheet. Place it in the oven for 8 to 10 minutes. A meat thermometer should read 140 degrees. Meanwhile, microwave the quinoa according to package instructions. Toss with 2 teaspoons olive oil and salt and pepper to taste. Divide in half and place on two dinner plates. When the salmon is ready, divide into two portions and place on the quinoa on the dinner plates. Place the asparagus on the plates with the salmon and quinoa. Drizzle the two remaining teaspoons oil over the asparagus.
Yield 2 servings.
Per serving: 635 calories (51 percent from fat), 36.0 g fat (4.1 g saturated, 16.9 g monounsaturated), 96 mg cholesterol, 46.4 g protein, 34.9 g carbohydrates, 25.7 g fiber, 217 mg sodium.
Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at Linda@DinnerInMinutes.com.