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Ingredients
- Salmon Fillets 450g
- Pistachios 10g
- Almonds 10g
- Mustard 15g
- Extra virgin olive oil 10g
- Lemon 100g
- Green asparagus 100g
- Potato 250g
- Capers 10g
- Dill 10g
- Panko breadcrumbs 20g
- Parmigiano Reggiano 20g
Method
- Combine pistachios, panko breadcrumbs, Parmesan cheese, and butter in a small bowl and stir with a fork until its evenly combined
- Lightly season salmon fillets with salt and pepper on both sides
- Heat olive oil in a large oven-safe skillet over medium heat
- Sear salmon fillets, flesh-side down for 2-3 minutes
- Turn off the heat and flip salmon pieces over so that the skin side is down
- Brush the top of the salmon fillets evenly with Dijon mustard.
- Top with pistachio mixture, while pressing the mixture down onto the salmon
- Bake in a preheated oven for 10-12 minutes, until the salmon flakes easily with a fork
- Serve with lemon wedges
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