Pistachio And Herb Encrusted Salmon
NUTRITIONAL INFORMATION PER SERVING
405 Kcals
7.9g NET CARBOHYDRATES
27g FAT
30.5g PROTEIN
Ingredients
- - 75g shelled pistachios, coarsely chopped.
- - 1 clove of garlic finely chopped.
- - Juice and zest of ½ a lemon
- - Generous serving of black pepper
- - 1 tsp runny honey
- - 2 sprigs of fresh parsley very finely chopped.
- - 1 tsp fresh dill finely chopped.
- - 2 large salmon fillets
Recipe Method
Preheat the oven to 190ºC (170ºC fan) mark 5.
Chop the pistachios. We would advise against using a processor for this as it is easy to overprocess them. We want them coarsely chopped
Place the garlic, lemon, black pepper, and honey into a bowl. Combine well before adding the parsley, dill, and the chopped pistachios. Combine again to ensure the nuts are evenly coated
Place the salmon onto a lined baking tray. Press the pistachio mixture onto each of the salmon fillets, pressing down gently to help it stay in place.
Place into the oven and cook for 12-18 minutes, until the fish is cooked and flaking. Timings depend on the size and thickness of your salmon.
Serve immediately with your rocket salad.
Serving Suggestion
Serve with a rocket salad and a sprinkle of parmesan or for a heartier meal, you can serve with new potatoes and vegetables.
Serving with rocket salad, cherry tomatoes, cucumber, spring onions and parmesan shavings, with dressing, gives you a total serving 524kcals, 14g of carbohydrates, 34.3g fat and 37.8g of protein.
Serving with medium serving of broccoli, green cabbage, and green beans, and a small portion of steamed new potatoes, gives you a total serving 548 kcals, 34.3g of carbohydrates, 28g fat and 38.4g of protein.
About this dish...
We all need more omega 3 in our diet, and this is a fantastic salmon recipe that works perfectly with a rocket salad. Salmon is also an excellent source of protein. Pistachios are high in fibre and have been shown to help balance blood sugar levels, cholesterol, and blood pressure.
